Rosemary Chicken With Oven-roasted Ratatouille

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Rosemary chicken with oven-roasted ratatouille

Rosemary chicken with oven-roasted ratatouille

Low-fat, one-pot recipe for an easy meal. This rosemary chicken with oven-roasted ratatouille recipe is perfect for those on a paleo diet, but everyone else can enjoy this easy, healthy meal. It takes about 15 minutes to prepare and 40 to cook and the result is delicious!


  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 2 tbsp olive oil
  • 300g pack beef stir-fry strips, or use beef steak, thinly sliced
  • 1 yellow pepper, deseeded and thinly sliced
  • 400g can chopped tomato
  • sprig rosemary, chopped
  • handful pitted olives


  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. 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. 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 caramelized. Serve with some new potatoes, if you like.