Ingredients

4 chicken breasts , skin on

1 onion, cut into wedges

2 red peppers, cut into chunks

1 courgette, cut into chunks

1 small aubergine, cut into chunks

6 tomatoes, halved

4 cloves garlic, finely sliced

6 tbsp olive oil

2 tsp dried rosemary

Method

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

Lay all the vegetables, tomatoes and garlic in a shallow roasting tin.

Pour over the olive oil, making sure every thing is well coated.

Put the chicken breasts, skin side up, on top of the vegetablesand sprinkle with rosemary.

Season and roast for about 30 minutes until the chicken it cooked through and the skin is crispy.

Take out the chicken, stir the ratatouille and return to the oven for another 20 minutes.

Serve with the chicken and crusty bread to wipe the plates.

I can assure you nothing will be wasted.

Cooks Comments and Tips

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