Rosmarin kyckling med ugnstekt ratatouille
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Rosmarin kyckling med ugnstekt ratatouille

Du kan inte slå den här låg-fett, en-pannan receptet för en lätt måltid, sprudlande av sommarfärg och smak

⏱️60 min
🍽️4 portioner
2.5
🇫🇷 Fransk🇬🇧 Brittisk🍲 Middag

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⏱️ Äggklocka
  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.
Rosmarin kyckling med ugnstekt ratatouille — Foodbible