Rosemary chicken with oven-roasted ratatouille

Rosemary chicken with oven-roasted ratatouille

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(34 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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15th Feb, 2012
Cooked as recipe and it was absolutely awesome the plates were cleared and my husband has asked me to cook it again soon.
1st Feb, 2012
Can't believe how gorgeous this was! And it's diet food! Well impressed
14th Nov, 2011
Lots of flavour, healthy and summery. Very nice as an alternative to roast dinner when the weather is hot.
1st Nov, 2011
This was delish. Very low in fat and with a bit of balsamic vinegar after cooking it was perfect for an October evening :)
2nd Oct, 2011
...Tried this with turkey steaks. The moisture in the dish made the turkey lovely and tender. A great healthy dish!
2nd Oct, 2011
10th Aug, 2011
Really liked this. Parboiled some new potatoes and added them halved to the dish, gave good flavour to the pots as they soaked up the juices. Lovely!
8th Aug, 2011
Great veg, my chicken was quite bland though, any suggestions for next time?
8th Aug, 2011
This one was a favourite in my family! Yum-o.
18th Jun, 2011
Incredibly easy to make, healthy and delicious tasting. Will definitely be making this again.


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