Name: Rosemary chicken with oven-roasted ratatouille
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 aubergine cut into chunky pieces; 2 courgettes sliced into half-moons; 3 mixed peppers deseeded and roughly chopped; 2 tsp finely chopped rosemary plus 4 small sprigs; 2 large garlic cloves crushed; 3 tbsp olive oil; 4 skinless, boneless chicken breasts; 250g cherry or baby plum tomato halved

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Rosemary chicken with oven-roasted ratatouille

Rosemary chicken with oven-roasted ratatouille

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.5 out of 5.66 ratingsRate

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

Healthy

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Raymond blanc's roasted summer fruits

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

1 aubergine

cut into chunky pieces
2 courgettes

sliced into half-moons
3 mixed peppers

deseeded and roughly chopped
2 tsp finely chopped rosemary

plus 4 small sprigs
2 large garlic cloves

crushed
3 tbsp olive oil
4 skinless, boneless chicken breasts
250g cherry or baby plum tomato

halved

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Nutrition: per serving

kcal288
fat11g
saturates2g
carbs11g
sugars10g
fibre5g
protein37g
salt0.25g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

HERBS

If you don't have fresh rosemary, use fresh thyme or a couple of pinches of dried rosemary. Dried herbs have a more intense flavour, so use less.

Recipe from Good Food magazine, June 2010

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A star rating of 4.5 out of 5.66 ratings

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