Tray-baked potatoes
An easy-to-prepare alternative to traditional roast potatoes
Roasted ratatouille chicken
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 50 minutes
- Easy
- Serves 4
Skip to ingredients
- 1 onioncut into wedges
- 2 red pepperseeded and cut into chunks
- 1 courgettecut into chunks
- 1 small auberginecut into chunks
- 4 tomatoeshalved
- 4 tbsp olive oilplus extra for drizzling
- 4 chicken breastsskin on
- few rosemarysprigs (optional)
Nutrition: per serving
- kcal318
- fat14g
- saturates2g
- carbs13g
- sugars0g
- fibre4g
- protein37g
- salt0.25glow
Method
step 1
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).
step 2
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.
