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Rosemary chicken with oven-roasted ratatouille
- 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 tomatoes , halved
Directions:View on BBC Good Food
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