Ratatouille chicken tray bake
This dish is just about as easy as they come and tastes absolutely divine. Feel free to play with the quantities to add more of your favourite veggies! Don’t worry about peeling the potatoes and carrots, just wash and slice! Lots of the goodness is just under the skin and it’s much quicker to wash than peel them.
Ingredients
Serves 4
Zest and juice of 1 lemonHandful of fresh rosemarySprinkling of fresh thyme2 garlic cloves, peeled and crushed4 skinless chicken breast portions1 lbs 5oz white potatoes, cut into wedges4 leeks, rinsed and cut into four1 green, 1 red and 1 yellow pepper, chopped4 carrots, cut into chunks2—3 tbsp olive oil½ tsp garlic powder½ tsp celery saltFreshly ground black pepper7oz cherry tomatoes
Method
Preheat the oven to 200°C
Mix the lemon zest with the herbs and crushed garlic. Lightly slash the chicken breasts using a sharp knife and rub the mixture all over and into the chicken.
Put the chicken, potatoes, leeks, peppers and carrots in a large, deep roasting tin
Drizzle with olive oil and lemon juice. Season lightly with garlic powder, celery salt and black pepper.
Roast for 25 minutes, stir everything around, then add the cherry tomatoes and stir again so that everything browns evenly
Roast for a further 30-35 minutes, or until cooked through
Check that the chicken is cooked through by piercing the thickest part of each breast with a sharp knife: the juices should run clear. Serve immediately.