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Roasted ratatouille chicken

Roasted ratatouille chicken

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A star rating of 4.5 out of 5.51 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 50 minutes
  • Easy
  • Serves 4

A classic chicken recipe that will keep the crowds coming back for more

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal318
fat14g
saturates2g
carbs13g
sugars0g
fibre4g
protein37g
low insalt0.25g
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Ingredients

  • 1 onion , cut into wedges
  • 2 red pepper , seeded and cut into chunks
  • 1 courgette , cut into chunks
  • 1 small aubergine , cut into chunks
  • 4 tomatoes , halved
  • 4 tbsp olive oil , plus extra for drizzling
  • 4 chicken breasts , skin on
  • few rosemary sprigs (optional)

Method

  • STEP 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).

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2006

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Overall rating

A star rating of 4.5 out of 5.51 ratings
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