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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2nd Apr, 2011
I'm going to make this dish this week but i too will try with skin on first. I think rubbing smoked paprika into the chicken will be gorgeous!! Its the kind of recipe we love in our house and i know none of it will be wasted( hubby) Will get back to everyone and let you know.
28th Jan, 2011
Forgot to add that I used garlic infused olive oil to coat the veggies as I didn't have any fresh garlic
28th Jan, 2011
I always find the tomato sauce of a traditional ratatouille too much, so this is a great alternative as I love this combination of vegetables. I used bone-in, skin-on chicken breasts to ensure that the chicken was tender and cooked it for slightly longer. I also used baby plum tomatoes halved. When finished I sprinkled over a little balsamic drizzle (in a little bottle from Waitrose) - the perfect one-pan dinner!
19th Nov, 2010
So so easy, quick and super tasty!!! Cooked it now twice in 1 week on request of my friends. I used thighs, left skin on, rubbed some olive oil in and used the rosemary and worked a treat but turn over half way through and then skin side up for the last few minutes...had crispy skin and moist meat! I served it with creamy mash potatoe. What a success!
3rd Sep, 2010
I used chicken breasts without the skin and it was really good. Will definately be making this healthy dish again.
31st Aug, 2010
Very colourful and tasty - I added a few drops of balsamic vinegar to the veg mix and also rubbed oil into the chicken to stop it from drying out (turning it over mid cook also made sure it stayed nice and moist. Husband and children loved it!! What a great meal to serve up at a table, looks and tastes fabulous!
15th Aug, 2010
I tried this recipe out for the first time today - it is great, though I, like many others, changed/added a few things. All the veg was fresh from my garden. Things I added were baby carrots, cherry tomatoes, green peppers and herbs - mint, basil and corriander. I also crushed a chicken Oxo cub to spread over the chicken and roasted baby potatoes, also from my garden. As I live on my own, I cut the ingerdiants down to suit, but made enough ratatouille to have a good portion left over and trying to freeze it and see how that works, but it is a lovely recipie. Ken
15th Jul, 2010
To Boglarka - yes chicken thighs work just as well. Thigh meat is much more succulent than breast so I think it's better. Really tasty
14th Jul, 2010
Just brilliant. Such a good recipe to have tucked into the basics category. Use chicken or pork it is equally fantastic; mix and match herbs too......................
14th Jul, 2010
Planning on making this sometime soon, but I'll change a few things... Wrapping the chicken in bacon is a great suggestion, and I'd have to add garlic, because I add garlic to everything. I'd also through a few small baby potatoes straight in and roast them along with the veggies. Also, I'd make a bit of a dressing out of olive oil, lemon juice, salt, pepper and dried thyme/oregano and pour that over the top before cooking. Yummy!


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