Rosemary chicken with oven-roasted ratatouille

Rosemary chicken with oven-roasted ratatouille

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(35 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4
You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal288
  • fat11g
  • saturates2g
  • carbs11g
  • sugars10g
  • fibre5g
  • protein37g
  • salt0.25g
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  • 1 aubergine, cut into chunky pieces



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

  • 2 courgettes, sliced into half-moons



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

  • 3 mixed peppers, deseeded and roughly chopped



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

  • 2 tsp finely chopped rosemary, plus 4 small sprigs



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

  • 2 large garlic cloves, crushed
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 skinless, boneless chicken breasts
  • 250g cherry or baby plum tomato, halved


  1. Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.

  2. Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.

  3. After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

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Comments, questions and tips

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Sergii Ignatov's picture
Sergii Ignatov
6th Jan, 2018
Great recipe. Even with my poor cooking skills I managed to make a decent and healthy meal.
17th Nov, 2017
This is a regular all through the year as it is easy to throw together and enjoyed by all the family. Goes well with rice or jacket potatoes or even just some garlic bread
19th Sep, 2013
Good! But I did halve the vegetables so that it all fitted in the tray and found there was still plenty.
5th Aug, 2013
This was DELICIOUS! I can see this becoming a firm favourite for a summer Sunday dinner! Lovely :0)
Bigspottedcat's picture
2nd Jun, 2013
My kinda meal. Healthy and inexpensive. LOADS of garlic and plenty of seasoning gives this dish a wonderful punch.
gemfox's picture
11th Nov, 2012
I made this for me and my boyfriend. We loved it. Best thing ive cooked in a long time. We had it with new potatoes. Was soo easy to make. Tasted amazing. Will deffo be making it again :)
17th Sep, 2012
Easy to make and delicious. Well worth using fresh rosemary as it really sets the dish off as something special.
4th Sep, 2012
I used chicken legs (bone in) and put them in at the same time as the veg and cooked for about 35mins. Also used a tin of chopped toms sieved instead of the cherry toms, still only added this half way through. Simple quick dish which we enjoyed, will be doing again.
31st Jul, 2012
I've made this several times and it's easy, healthy and very tasty - nice for a weekday supper or even an informal meal with friends - make it in one huge dish and it looks very impressive. Make sure you use fresh rosemary.
11th Jun, 2012
Very simple and veg was delicious. Served with herb new potatos but we were all too full to eat them!


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