Ingredients

The following ingredients have 4 Servings
  • 1 aubergine , cut into chunky pieces
  • 2 courgettes , sliced into half-moons
  • 3 mixed peppers , deseeded and roughly chopped
  • 2 tsp finely chopped rosemary , plus 4 small sprigs
  • 2 large garlic cloves , crushed
  • 3 tbsp olive oil
  • 4 skinless, boneless chicken breasts
  • 250g cherry or baby plum tomato , halved

Instruction

  • 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.
  • 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.
  • 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.