Roasted ratatouille chicken

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• Angie

  07 September 2009

  Angie rated and commented on this recipe

  

  One of my favourites. I add a crushed garlic clove to the veggies.

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• eb2

  14 September 2009

  eb2 rated and commented on this recipe

  

  Very easy recipe! Thanks for the tip about crumbling a stock cube over the top, and seasoning the chicken with cajun spices - adds lots of flavour!

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• kiwipaula

  14 September 2009

  kiwipaula rated and commented on this recipe

  

  This is a fantastic, nutritious and speedy mid-weeker. I love it. I often use twice the quantity of veges or add different types of vege (pumpkin or carrot, etc).

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• condrona

  17 September 2009

  condrona rated and commented on this recipe

  

  I do a whole roast chicken and add the vegetable towards the end of the chicken's cooking time. The chicken juices and the vegetables seem to 'melt' together. I include 3-4 garlic cloves and some thyme. Instead of using fresh tomatoes I stir in some sun blushed ones just before serving. If there are any left over roasted veg they can be turned into a great pasta salad - stir pesto through cooked pasta and add the veg and some fresh basil - delicious!

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• Sarah Thomas

  23 September 2009

  Sarah Thomas rated and commented on this recipe

  

  The first recipe I have done from this site and it was delicious! I added whole garlic cloves and served with a baked potato, really fabulous! And takes hardly any time to prepare.

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• hussehof

  25 December 2009

  hussehof rated this recipe

  

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• Wundergecko

  10 January 2010

  Wundergecko rated this recipe

  

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• theartfuldigger

  28 March 2010

  theartfuldigger rated this recipe

  

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• talam

  29 March 2010

  talam rated this recipe

  

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• teapot

  31 March 2010

  teapot rated this recipe

  

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• sazbaz7

  02 June 2010

  sazbaz7 rated and commented on this recipe

  

  This is a fabulous quick and easy dish for a family supper. It is very tasty and my family love it so much it has become one of our staples

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• boglarka

  14 July 2010

  boglarka commented on this recipe

  Would it be okay to use chicken thighs in this recipe instead of chicken breast?

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• boglarka

  14 July 2010

  boglarka commented on this recipe

  Would it be okay to use chicken thighs in this recipe instead of chicken breast?

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• Pheebs

  14 July 2010

  Pheebs rated and commented on this recipe

  

  Planning on making this sometime soon, but I'll change a few things... Wrapping the chicken in bacon is a great suggestion, and I'd have to add garlic, because I add garlic to everything. I'd also through a few small baby potatoes straight in and roast them along with the veggies. Also, I'd make a bit of a dressing out of olive oil, lemon juice, salt, pepper and dried thyme/oregano and pour that over the top before cooking. Yummy!

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• Filo

  14 July 2010

  Filo rated and commented on this recipe

  

  Just brilliant. Such a good recipe to have tucked into the basics category. Use chicken or pork it is equally fantastic; mix and match herbs too......................

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• izzyblue

  15 July 2010

  izzyblue commented on this recipe

  To Boglarka - yes chicken thighs work just as well. Thigh meat is much more succulent than breast so I think it's better. Really tasty

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• Stokkers

  15 August 2010

  Stokkers commented on this recipe

  I tried this recipe out for the first time today - it is great, though I, like many others, changed/added a few things. All the veg was fresh from my garden. Things I added were baby carrots, cherry tomatoes, green peppers and herbs - mint, basil and corriander. I also crushed a chicken Oxo cub to spread over the chicken and roasted baby potatoes, also from my garden. As I live on my own, I cut the ingerdiants down to suit, but made enough ratatouille to have a good portion left over and trying to freeze it and see how that works, but it is a lovely recipie. Ken

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• Helen Donovan

  31 August 2010

  Helen Donovan rated and commented on this recipe

  

  Very colourful and tasty - I added a few drops of balsamic vinegar to the veg mix and also rubbed oil into the chicken to stop it from drying out (turning it over mid cook also made sure it stayed nice and moist. Husband and children loved it!! What a great meal to serve up at a table, looks and tastes fabulous!

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• Coco Loco

  03 September 2010

  Coco Loco rated and commented on this recipe

  

  I used chicken breasts without the skin and it was really good. Will definately be making this healthy dish again.

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• Daniela

  19 November 2010

  Daniela commented on this recipe

  So so easy, quick and super tasty!!! Cooked it now twice in 1 week on request of my friends. I used thighs, left skin on, rubbed some olive oil in and used the rosemary and worked a treat but turn over half way through and then skin side up for the last few minutes...had crispy skin and moist meat! I served it with creamy mash potatoe. What a success!

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Ingredients

• 1 onion , cut into wedges
• 2 red pepper , seeded and cut into chunks
• 1 courgette , cut into chunks
• 1 small aubergine , cut into chunks
• 4 tomatoes , halved
• 4 tbsp olive oil , plus extra for drizzling
• 4 chicken breasts , skin on
• few rosemary sprigs (optional)

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 25 mins

Cook 25 mins

Ingredients

• 1 onion , cut into wedges
• 2 red pepper , seeded and cut into chunks
• 1 courgette , cut into chunks
• 1 small aubergine , cut into chunks
• 4 tomatoes , halved
• 4 tbsp olive oil , plus extra for drizzling
• 4 chicken breasts , skin on
• few rosemary sprigs (optional)

318 kcalories, protein 37g, carbohydrate 13g, fat 14 g, saturated fat 2g, fibre 4g, salt 0.25 g

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