Chicken ratatouille Recipe

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Make the most of the summer nights by spending them outside rather than in the kitchen with this easy one-pot chicken ratatouille

Ratatouille Chicken
(Image credit: Future)
Serves4
Preparation Time10 mins
Cooking Time35 mins
Total Time45 mins
Nutrition Per PortionRDA
Calories383 Kcal19%
Saturated Fat3 g15%
Fat17 g24%
Carbohydrates14 g5%

One-pot dinners aren't only great because they save on washing up but they are usually incredibly simple too, just like this chicken ratatouille.

We've used lots of summer vegetables but you could use any seasonal veg that is suitable for roasting. Just make sure you cut up into pieces which will all cook at similar times or add in any quick cooking veg towards the end.

Chicken is great here but you could also use fish, such as salmon, though this will only need 15 mins, so pop the fillets on top of the vegetables later into cooking.

Method

  1. Heat the oven to 200C, Gas 6. Mix together the aubergine, courgette, red onion peppers, olives and garlic cloves in your roasting tin, drizzle over a 2tbsp olive oil and mix with your hands. Tuck in the basil leaves and scatter over the thyme leaves.
  2. Place the cherry tomatoes on top of the vegetables, quarter the lemon, squeeze the juice over the vegetables and tuck the squeezed quarters in the vegetable mix.
  3. Rub the chicken breasts with 2tbsp olive oil and place skin side up on top of the vegetables. Season all over with salt and pepper. Roast in the oven for 30-35mins until the chicken breasts are cooked through.

Ingredients

  • 1 large aubergine, chopped into chunks
  • 2 courgettes, halved lengthways, deseeded and chopped
  • 2 red onions, chopped
  • 1 red pepper
  • 1 yellow pepper
  • small handful of pitted green olives
  • 4 garlic cloves, bashed
  • 4tbsp extra virgin olive oil
  • small bunch basil, leaves only
  • few sprigs of thyme, leaves picked
  • 250g cherry tomatoes, on the vine
  • 1 lemon
  • 4 chicken breasts, skin on
  • You will need:
  • a large roasting tin

Why not use halloumi?

Replace the chicken with halloumi – pop on the veg for the last 15 mins of cooking!

Samuel Goldsmith

After leaving university with a BSc in Food from the University of Birmingham, Samuel embarked on a career in teaching; he taught cookery to teenagers at secondary school level. At the weekends, he worked as a sous chef and assisted on food photography shoots during the holidays. 


After 8 years as a teacher, he decided to concentrate fully on food writing. Nearly 15 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and he still loves to teach people how to cook (although he’s not quite as patient as he used to be!).


After travelling Europe searching for the best coffee shops, he landed the perfect role working across woman&home, Woman’s Weekly, Country Homes & Interiors, Livingetc, Homes & Gardens and GoodtoKnow. Along with the Test Kitchen team, he produces recipes and looks after the content for these magazines and websites and others in the Future portfolio. 


Away from Future, Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. He can usually be found binge-watching TV shows, wandering a museum or escaping the city for greener and sunnier climates. He also dreams of buying a run-down Italian villa and turning it into a cookery school in the sun.