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