Name: Roasted ratatouille chicken
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: British
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)

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Roasted ratatouille chicken

Roasted ratatouille chicken

Good Food team

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Serves 4

Easy

Prep: 25 mins

Cook: 25 mins

Ready in 50 minutes

A star rating of 4.5 out of 5.53 ratingsRate

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

Freezable

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Tray-baked potatoes

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal318
fat14g
saturates2g
carbs13g
sugars0g
fibre4g
protein37g
salt0.25g

low

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.

Recipe from Good Food magazine, October 2006

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A star rating of 4.5 out of 5.53 ratings

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