Rosemary chicken with oven-roasted ratatouille

• aubergine↗1

  cut into chunky pieces

• courgettes↗2

  sliced into half-moons

• mixed peppers↗3

  deseeded and roughly chopped

• finely chopped rosemary2 tsp tsp

  plus 4 small sprigs

• large garlic cloves↗2

  crushed

• olive oil↗3 tbsp tbsp
• skinless, boneless chicken breasts↗4
• cherry or baby plum tomato↗250g g

  halved

Step-by-step instructions

1. 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. 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. 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.