Rosemary and Thyme Chicken with Oven-Roasted Ratatouille
5 Aug 2013
Try out this delicious quick and easy Summer one-pot ......
Serves 4. Prep 15 mins plus marinating. Cook: 40 mins
Ingredients
4 skinless, boneless chicken breasts
1 aubergine, cut into chunky pieces
2 courgettes, cut into chunky pieces
3 mixed peppers, deseeded and cut into chunky pieces
250g (9oz) cherry or baby plum tomatoes, halved
1 tsp finely chopped rosemary (plus 4 sprigs) and 1so finely chopped thyme
2 large garlic cloves, crushed
3 tbsp olive oil
- 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 and thyme, 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.Add 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 new potatoes.
(Adapted from Good Food)