Roasted ratatouille chicken

Roasted ratatouille chicken

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(46 ratings)

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

Easy

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

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal318
  • fat14g
  • saturates2g
  • carbs13g
  • sugars0g
  • fibre4g
  • protein37g
  • salt0.25g
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Ingredients

  • 1 onion, cut into wedges
    Onion

    Onion

    un-yun

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

  • 2 red pepper, seeded and cut into chunks
    Peppers

    Pepper

    pep-iz

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

  • 1 courgette, cut into chunks
    Courgette

    Courgette

    corr-zjet

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

  • 1 small aubergine, cut into chunks
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 4 tomatoes, halved
    Tomato

    Tomato

    toe-mart-oh

    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

    Rosemary

    rose-mar-ee

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

Method

  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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cc_splash
14th Feb, 2012
5.05
Healthy yet so tasty!
pageface
28th Jan, 2012
5.05
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.
barryscuba
27th Jan, 2012
4.05
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
wilky13
19th Jan, 2012
5.05
Easy to make, used skinless chicken wrapped in bacon, family loved it and have asked for it again already!!!
sinatrarocks
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....
babsfazekas
28th Nov, 2011
5.05
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.
lockers
25th Oct, 2011
5.05
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!
kingfishergirl9
13th Sep, 2011
5.05
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.
csabberton
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!
jimbo3501
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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