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Rosemary Chicken Roast

Name: Rosemary Chicken Roast
Prep time: 15 min
Yield: 4
Ingredients: 2 courgettes, sliced into chunks; 1 aubergine, sliced into chunks; 3 mixed peppers, seeds removed and chopped roughly; 2 garlic cloves, large, crushed; 2 tsp rosemary, finely chopped; 4 tsp olive oil; 4 chicken breasts, skinless and without bone; 250g cherry or baby plum tomatoes, halved; 6 rosemary springs

Our Rosemary Chicken Roast is the perfect recipe for a Sunday Dinner. This recipe serves 4 at 0.5 Bites per serving

Preparation Time	15mins
Cooking Time	1mins
Level	Easy
Serves	4
Bites	0.5

Ingredients

2 courgettes, sliced into chunks

1 aubergine, sliced into chunks

3 mixed peppers, seeds removed and chopped roughly

2 garlic cloves, large, crushed

2 tsp rosemary, finely chopped

4 tsp olive oil

4 chicken breasts, skinless and without bone

250g cherry or baby plum tomatoes, halved

6 rosemary springs

Method

Preheat oven to 200C/180C fan/gas 6.

In a large roasting tin, toss together the aubergine, courgettes, tomatoes and peppers with half the chopped rosemary, half the garlic, 2 tsp oil and some seasoning.

Spread out the vegetables in an even layer on the tin.

Meanwhile, mix remaining rosemary, garlic and oil together in a small bowl.

Slash each of the chicken breasts a few times with a sharp knife and brush over the flavoured oil, season and chill for 15 mins in a fridge.

Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables.

Place a rosemary sprig on top of each chicken breast. Place the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelized.

Serve with boiled baby potatoes and enjoy.