Rosemary chicken with oven-roasted ratatouille

Name: Rosemary chicken with oven-roasted ratatouille
Prep time: 15 min
Cook time: 40 min
Total time: 1 min
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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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 1 hours

Servings: 4

Cost: $6.46 /serving

Author : Good Food team

aubergine aubergines baby plum tomato

Rosemary chicken with oven-roasted ratatouille

Ingredients

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1 aubergine, cut into chunky pieces2 courgettes, sliced into half-moons3 mixed peppers, deseeded and roughly chopped2 tsp finely chopped rosemary, plus 4 small sprigs2 large garlic cloves, crushed3 tbsp olive oil4 skinless, boneless chicken breasts250 grams cherry or baby plum tomato, halved

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Instructions

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Step 1

Heat oven to 200C/180C fan/gas 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.