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RECIPE – ROSEMARY CHICKEN OVEN-ROASTED RATATOUILLE

Ingredients

  • 1 aubergine, cut into large pieces
  • 2 courgettes, sliced
  • 3 mixed peppers and chopped
  • 2 teaspoons finely chopped rosemary, plus 4 small sprigs
  • 2 large garlic cloves, crushed
  • 3 tablespoon olive oil
  • 4 skinless, boneless chicken breasts
  • 250g cherry or baby plum tomato, halved

Method

  • Heat oven to 200C/180C fan/gas 6. In a large roasting tray, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tablespoon oil and some seasoning.
  • Spread the vegetables in an even layer, then roast in the oven for 20 mins.
  • 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.
  • After veg has cooked for 20 mins, stir in the tomatoes. Place the chicken breasts amongst the vegetables in the roasting tin. Place a rosemary sprig on top of each chicken breast.
  • Return the tray to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised.
  • Serve with new potatoes.

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