Roasted ratatouille chicken

Roasted ratatouille chicken

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(51 ratings)

Prep: 25 mins Cook: 25 mins Ready in 50 minutes


Serves 4
A classic chicken recipe that will keep the crowds coming back for more

Nutrition and extra info

  • Freezable


  • kcal318
  • fat14g
  • saturates2g
  • carbs13g
  • sugars0g
  • fibre4g
  • protein37g
  • salt0.25g
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  • 1 onion, cut into wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 red pepper, seeded and cut into chunks



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

  • 1 courgette, cut into chunks



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

  • 1 small aubergine, cut into chunks



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

  • 4 tomatoes, halved



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


  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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3rd Jul, 2018
Easy and super tasty! I sprinkled cajun seasoning on the chicken to add a bit of spice and it was delish!
17th Jun, 2017
Quick, easy, tasty, and a great way to consume several veggies in one meal!
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.
16th Dec, 2013
This was gorgeous. I added some balsamic vinegar and coated the chicken with Ras el hanout spice rub. Really tasty and easy dinner.
9th Sep, 2013
This recipe was OK but I would choose to use less oil next time.
7th Apr, 2013
This as an ok dish but nothing special a bit bland. Probably will not make it again.
pennyclark's picture
26th Jan, 2013
This was gorgeous, I added garlic, cherry tomatoes and chorizo and we ate with cous cous
Frantic Flapjack
11th Dec, 2012
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.
7th Nov, 2018
If chicken cooked into strips it will be dry. Using chicken breasts with skin on keeps it moist - you can always take skin off, as I do, before eating.
24th Apr, 2012
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


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Che Guevaraa's picture
Che Guevaraa
23rd Jan, 2020
Bit bland. These are my tips for making it more interesting. Make sure the chicken has skin. Use thigh if you can’t find breast at a supermarket like I can’t. Or it will be really dry. Throw in a little garlic or use garlic olive oil as opposed to plain. This depends on how much you love garlic lol. Add some sugar to the veg about 10 minutes before the end to caramelise the vegetables and elevate the flavour. Serve with roasted new potatoes and get them nice and crispy to add some more texture to the whole meal. If I could go back in time that’s what I would do because the recipe followed to the letter is a bit on the boring side.
16th May, 2016
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.
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