2 tsp finely chopped rosemary, plus 4 small sprigs
2 large garlic cloves, crushed
3 tbsp olive oil
4 skinless, boneless chicken breasts
250g cherry or baby plum tomatoes, halved
If you don't have fresh rosemary, use fresh thyme or a couple of pinches of dried rosemary. Dried herbs have a more intense flavour, so use less.
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.
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.
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.