Roasted Ratatouille Chicken
Ingredients
- 1 onion, cut into wedges
- 2 red pepper, seeded and cut into chunks
- 1 Baby Marrow, cut into chunks
- 1 small aubergine, cut into chunks
- 4 tomatoes, halved
- 4 tbsp olive oil, plus extra for drizzling
- 4 140g 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
- Servewith roast vegetables.