Rosemary Chicken With Oven-roasted Ratatouille
This vibrant one-pan dish brings together tender roasted vegetables with juicy chicken breasts, infused with aromatic rosemary and garlic. The colorful array of aubergine, courgettes, and peppers creates a beautiful medley, paired perfectly with the burst of flavor from cherry tomatoes. A simple yet irresistible meal that is both hearty and satisfying. Serve with a side of new potatoes for a complete and wholesome dinner option.
— Constant Cookbook
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 tomatoes , halved
Instructions
- 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.
- 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.
- 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.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 288 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 0.25 milligram of sodium
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