Roasted ratatouille chicken

Roasted ratatouille chicken

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(45 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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nikkiweller
28th Jan, 2011
5.05
Forgot to add that I used garlic infused olive oil to coat the veggies as I didn't have any fresh garlic
nikkiweller
28th Jan, 2011
5.05
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!
daniela696
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!
rhianthomas1984
3rd Sep, 2010
4.05
I used chicken breasts without the skin and it was really good. Will definately be making this healthy dish again.
helen68
31st Aug, 2010
5.05
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!
stokkers
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
walkend123
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
Filofilo
14th Jul, 2010
5.05
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......................
lockedshut
14th Jul, 2010
5.05
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!
boglarka
14th Jul, 2010
Would it be okay to use chicken thighs in this recipe instead of chicken breast?

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