Rosemary chicken with oven-roasted ratatouille

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• rmellor18

  17 May 2010

  rmellor18 rated and commented on this recipe

  

  Made this tonight, really easy and delicious. The chicken stays really moist being roasted amongst the vegtables. Yum!

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• JOOLES

  01 June 2010

  JOOLES commented on this recipe

  Is there another herb that could be used instead of Rosemary as my fella isnt keen on it. I was wondering if Thyme would be ok as a replacement??

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• Redz

  01 June 2010

  Redz commented on this recipe

  Yum-o!!! @Jooles, see the 'TRY' section under the method

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• B Walker

  01 June 2010

  B Walker rated this recipe

  

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• B Walker

  01 June 2010

  B Walker rated this recipe

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• Cat

  07 June 2010

  Cat rated and commented on this recipe

  

  Very easy and delicious! I served it with minted new potatoes and it was clean plates all round!

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• Liezel

  08 June 2010

  Liezel rated and commented on this recipe

  

  Tasty and healthy, perfect for my low-fat diet

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• Mo

  14 June 2010

  Mo rated and commented on this recipe

  

  subsitute butternut squash for courgette....delicious!

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• Colin

  15 June 2010

  Colin rated and commented on this recipe

  

  Cooked this tonight - excellent.

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• Libby0

  29 June 2010

  Libby0 commented on this recipe

  So little effort and so much taste. Congratulations to the team that worked out the precise timings of the different elements. I have already done this twice with extra veg, they are delicious cold the next day. The chicken stays lovely and moist and the tomatoes taste like sun dried tomatoes and it is healthy too!

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• Libby0

  29 June 2010

  Libby0 rated this recipe

  

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• Beth

  30 June 2010

  Beth rated and commented on this recipe

  

  Really good. For two I used two chicken breasts, a medium aubergine, 2 small courgettes, 1 red pepper and 250g tomatoes. I used oregano and thyme instead of the rosemary. Served with a side salad. Fantastic.

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• trapieter

  01 July 2010

  trapieter rated and commented on this recipe

  

  I cooked this tonight with pasta and it was amazing. I never liked courgettes before cooking this recipe and I ate them all! This will be going in the favourites. I used thyme instead of rosemary and it did the job well.

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• mcnabs

  10 July 2010

  mcnabs rated and commented on this recipe

  

  Very tasty, enjoyed by all the family. We don't like aubergine so I added wedges of red onion, button mushrooms and some baby carrots.

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• rpascoedes

  18 July 2010

  rpascoedes rated and commented on this recipe

  

  Very disappointing. I cooked it for the advised amount of time but I found the garlic (though it was pressed) was not cooked enough, the courgettes could also have been more cooked. Overall, the flavour was not very interesting. I'll be making some sort of tomato/red onion sauce to put on the leftovers.

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• Tina

  26 January 2011

  Tina rated and commented on this recipe

  

  Made this last Friday for guests for dinner. but changed it slightly. Added a spoonful of honey & a splash of lemon juice to the chicken marinade & chilled in the fridge for a couple of hours. Added whole shallots & roasted the veg first in the oven, then transferred to casserole dish & added a tin of cherry tomatoes when I added the chicken, served with new potatoes. Really nice, this will definately be a repeat. Very easy to make & very tasty.

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• ZZELLA

  11 March 2011

  ZZELLA rated and commented on this recipe

  

  Tasty and healthy... great for feeding a crowd. I also added black olives to the veggies.. they were very good but do add some saltiness.

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• veggiemonster

  10 June 2011

  veggiemonster rated this recipe

  

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• bubblegumpop

  18 June 2011

  bubblegumpop rated and commented on this recipe

  

  Incredibly easy to make, healthy and delicious tasting. Will definitely be making this again.

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• NickyBentley

  08 August 2011

  NickyBentley rated and commented on this recipe

  

  This one was a favourite in my family! Yum-o.

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Ingredients

• 1 aubergine , cut into chunky pieces
• 2 courgettes , sliced into half-moons
• 3 mixed peppers , deseeded and roughly chopped
• 2 tsp finely chopped rosemary , plus 4 small sprigs
• 2 large garlic cloves , crushed
• 3 tbsp olive oil
• 4 skinless, boneless chicken breasts
• 250g cherry or baby plum tomatoes , halved

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Low-fat

Ingredients

• 1 aubergine , cut into chunky pieces
• 2 courgettes , sliced into half-moons
• 3 mixed peppers , deseeded and roughly chopped
• 2 tsp finely chopped rosemary , plus 4 small sprigs
• 2 large garlic cloves , crushed
• 3 tbsp olive oil
• 4 skinless, boneless chicken breasts
• 250g cherry or baby plum tomatoes , halved

Per serving

288 kcalories, protein 37g, carbohydrate 11g, fat 11 g, saturated fat 2g, fibre 5g, sugar 10g, salt 0.25 g

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