Rosemary Chicken Roast

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

Preparation Time:

15 mins

Cooking Time:

1 hour

Skill Level:






  • 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


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.