Roasted ratatouille chicken

30-60 minutes 4 servings 400 kcal or less aubergine aubergines courgette courgettes mains one-pot onion onions pepper peppers rosemary

N/A

Source

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)

Method

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.