Roasted Ratatouille Chicken
This recipe is a colorful and flavorful roasted dish that brings together a delicious combination of vegetables and chicken. Tender chicken breasts are nestled on a bed of vibrant onion, red pepper, courgette, aubergine, and tomatoes, all coated in fragrant olive oil. The oven does the work to roast everything to perfection, resulting in tender veggies and golden chicken that's sure to be a hit at your dining table.
— Constant Cookbook
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)
Instructions
- 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).
- 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.
Cook Time
25M
Prep Time
PT25M
Yield
Serves 4
Nutrition
- Calories: 318 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 0.25 milligram of sodium
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