Roasted ratatouille chicken

Roasted ratatouille chicken

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(46 ratings)

Prep: 25 mins Cook: 25 mins Ready in 50 minutes


Serves 4
A classic chicken recipe that will keep the crowds coming back for more

Nutrition and extra info

  • Freezable


  • kcal318
  • fat14g
  • saturates2g
  • carbs13g
  • sugars0g
  • fibre4g
  • protein37g
  • salt0.25g
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  • 1 onion, cut into wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 red pepper, seeded and cut into chunks



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 courgette, cut into chunks



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 small aubergine, cut into chunks



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp olive oil, plus extra for drizzling
  • 4 chicken breasts, skin on
  • few rosemary sprigs (optional)



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…


  1. Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).

  2. Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.

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Comments, questions and tips

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14th Feb, 2012
Healthy yet so tasty!
28th Jan, 2012
I made this using skinless chicken breasts as I couldn't get any with skins on. It turned out lovely anyway. As suggested by others I used a couple of garlic cloves to add some flavour and the end result was fantastic. It's like a faster version of a roast dinner but definitely as satisfying.
27th Jan, 2012
cooked it for the wife who is not big on veg but she loved it. I also added the stock cube and I will definately cook again
19th Jan, 2012
Easy to make, used skinless chicken wrapped in bacon, family loved it and have asked for it again already!!!
10th Dec, 2011
I just made this today, and added little honey in the last 10 mins of roasting to the recipe: fantastic wholesome results.... Definitely something I plan to make often....
28th Nov, 2011
This is amazing, feels like a Sunday roast caliber feast but it's really healthy at the same time. I used no-skin chicken thighs which I marinated before baking (French dressing, balsamic, red wine vinegar, olive oil, garlic, dried herbs). Had to replace aubergines with fresh, seasonal baby carrots and tossed in a couple of quartered new potatoes. Baked it all for 50 minutes, but I'd up it to an hour next time. Lovely, will make again.
25th Oct, 2011
Lovely quick and easy recipe. After I removed the tray of veg from the oven I took the chicken off and added a tin of chopped toms to the roast veg and warmed it through on the hob mixing it up. Then plated it up and served the chicken breasts on top with roast new potatoes on the side. No complaints from the family which is always a good sign!
13th Sep, 2011
Its so easy,quick and god damn delicious-great recipe. I was worried that the chicken breasts can go dry, so I have put the streaky bacon on the top of them. Chicken breast stayed moist and had lovely flavor.:))))) Definitively will do it again.Highly recommended.
22nd Aug, 2011
I did chicken breasts without skins, cut a pocket in the middle and stuffed with cream cheese, garlic and mixed herbs. Such an easy meal and looks really impressive in the tin!
17th Jun, 2011
Briliant Dish - I used chicken legs Skin on and turning halfway through and also added some sliced Chorizo which does the same trick as the paprika


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