- 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…
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).
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.