Thursday, 15 April 2010

Roasted Ratatouille Chicken

We really like roasted vegetables and this is one of the easiest and healthiest recipes I have ever made. You can make as much as you want and omit any veg you don't like. I would definitely recommend using chicken breast with the bone in it as boneless would dry out before the veg were cooked. Use the larges roasting tin you have. I used a 9x13in dish using all of the veg the recipe called for and just two pieces of chicken and it was too small. It didn't allow for all the veg to roast and some of them were boiled in the juices. No worries though, we ate it all! I served it with steamed new potatoes and some of the La Brea garlic bread that we love.

The recipe can be found on the BBC GoodFood website here and I've typed it out for you below:

Roasted Ratatouille Chicken

1 onion, cut into chunks
2 red peppers, seeded and cut into chunks
1 courgette (zucchini), cut into chunks
1 aubergine (eggplant), cut into chunks
4 tomatoes, halved
4 tbsp olive oil, plus extra for drizzling
4 chicken breasts, skin on
Salt and pepper
Few rosemary sprigs (or a sprinkling of dried), optional

Heat oven to 200C/fan 180C. Lay all the vegetables in a large, shallow roasting tin. Sprinkle with some salt and pepper. Coat everything with olive oil and toss with your hands until everything is covered. Put the chicken skin side up, tucking them in amongst the veg. I found this better than placing it on top of the veg. Sprinkle the chicken with some salt and pepper and drizzle a little oil on top of the chicken. Roast for about 35 minutes until the vegetables are soft and the chicken is cooked.


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