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



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


  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 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.
  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.
  3. 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)