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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jose81
9th Jun, 2016
Lovely easy dish. I used coconut oil and no courgette but did put thinly sliced potato in it. Also added garlic cloves and chorizo halfway through, and a tin of tomatoes 10mins before the end. Did it with thigh fillets and cooked for 40mins. Will make again.
claudsmc
16th Dec, 2013
4.05
This was gorgeous. I added some balsamic vinegar and coated the chicken with Ras el hanout spice rub. Really tasty and easy dinner.
cj_huney
9th Sep, 2013
3.05
This recipe was OK but I would choose to use less oil next time.
danielandcarlmurray
7th Apr, 2013
This as an ok dish but nothing special a bit bland. Probably will not make it again.
pennyclark's picture
pennyclark
26th Jan, 2013
5.05
This was gorgeous, I added garlic, cherry tomatoes and chorizo and we ate with cous cous
Frantic Flapjack
11th Dec, 2012
3.05
Lovely fresh veg but I thought it was too dry - it could have done with a sauce. If I made again I would add a tin of tomatoes for the last 10 minutes of cooking time. Also, I fried the chicken with a sprig of rosemary instead of putting it in the oven. Used skinless chicken breasts cut into strips.
claudsmc
24th Apr, 2012
4.05
This was a lot tastier than I thought it would be. I followed the advice and added some balsamic vinegar and garlic and it really lifted the dish. Chicken was a bit dry, think the next time I would marinade it. Definitely need to cook it for longer than 35 minutes. I cooked mine for an hour as I like my veg roasted. Will definitely cook this again
charlotte_ford85
15th Apr, 2012
4.05
Tried this for the first time tonight and was really impressed. Simple recipe with great results. Used garlic oil on the veg and like others I did not use chicken with skin on it. When the dish was done I put some chilli flakes on the chicken to season and give a kick which worked well with the garlic flavour from the oil. Will be making this again!
fpalacios
28th Feb, 2012
5.05
Very nice and very simple!
cc_splash
14th Feb, 2012
5.05
Healthy yet so tasty!

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RedDelicious
16th May, 2016
3.8
TO MAKE LESS DRY - I added a tin of chopped tomatoes. TO BOOST TASTE - After reading comments, I added half a chorizo sausage, sliced, straight in the pan and a few generous dashes of balsamic vinegar. TO ENSURE CHICKEN NOT DRY - I cooked it on the hob, much easier to control and allows you to sear the meat to prevent moisture loss.