Dairy-free dinner recipe for 4 people, takes only 40 mins; recipe has aubergine, courgette, pepper, rosemary, garlic clove, olive oil, chicken breast and baby plum tomato.
Rosemary chicken with oven-roasted ratatouille
Course: Dairy-free dinner
Servings
4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 2 large garlic cloves, crushed
- Chicken Breast: 4 skinless, boneless chicken breasts
- Olive Oil: 3 tbsp olive oil
- Pepper: 3 mixed peppers, deseeded and roughly chopped
- Courgette: 2 courgettes, sliced into half-moons
- Aubergine: 1 aubergine, cut into chunky pieces
- Baby Plum Tomato: 250g cherry or baby plum tomato, halved
- Rosemary: 2 tsp finely chopped rosemary, plus 4 small sprigs
Directions
- 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.
