Rosemary chicken with oven-roasted ratatouille recipe | Good Food
You can't beat this one-pot recipe for an easy midweek meal, bursting with summer colour and flavour, from BBC Good Food magazine.
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Pastry brush
- Measuring spoon
- Mixing bowl
- Refrigerator
- Kitchen timer
- Serving platter
Ingredients
- 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 tomato halved
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