- 1 aubergine, cut into chunky pieces
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 courgettes, sliced into half-moons
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 3 mixed peppers, deseeded and roughly chopped
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 2 tsp finely chopped rosemary, plus 4 small sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 large garlic cloves, crushed
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 skinless, boneless chicken breasts
- 250g cherry or baby plum tomato, halved
Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.
If you don't have fresh rosemary, use fresh thyme or a couple of pinches of dried rosemary. Dried herbs have a more intense flavour, so use less.