Rosemary chicken with oven-roasted ratatouille
- Preparation and cooking time
- Serves 4
You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour
- 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.
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.