Raymond blanc's roasted summer fruits
Raymond Blanc's fantastically fruity pudding can be made up to 6 hours in advance
Rosemary chicken with oven-roasted ratatouille
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 auberginecut into chunky pieces
- 2 courgettessliced into half-moons
- 3 mixed peppersdeseeded and roughly chopped
- 2 tsp finely chopped rosemaryplus 4 small sprigs
- 2 large garlic clovescrushed
- 3 tbsp olive oil
- 4 skinless, boneless chicken breasts
- 250g cherry or baby plum tomatohalved
Nutrition: per serving
- kcal288
- fat11g
- saturates2g
- carbs11g
- sugars10g
- fibre5g
- protein37g
- salt0.25glow
Method
step 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, 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.
step 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.
step 3
After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle 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 some new potatoes, if you like.
