Roasted ratatouille chicken

• onion↗1

  cut into wedges

• red pepper↗2

  seeded and cut into chunks

• courgette↗1

  cut into chunks

• small aubergine↗1

  cut into chunks

• tomatoes↗4

  halved

• olive oil↗4 tbsp tbsp

  plus extra for drizzling

• chicken breasts↗4

  skin on

• few rosemary

  sprigs (optional)

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).

2. 2

   Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.