Rosemary chicken with oven-roasted ratatouille

You can’t beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour

  • Prep:15 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 288
  • fat 11g
  • saturates 2g
  • carbs 11g
  • sugars 10g
  • fibre 5g
  • protein 37g
  • salt 0.25g


  • 1 aubergine, cut into chunky pieces
  • 2 courgettes, sliced into half-moons
  • 3 mixed peppers, deseeded and roughly chopped
  • 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.


  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.

  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.

  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.

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