Source : Preheat The Oven To Gas 6 / 200c / 400 Flay The Vegetables In A Shallow Roasting Tray Pour Over The Oil And Give Them A Gentle Mix To Get Them All Coa...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : June 5, 2026
Step:
Preheat the oven to gas 6 / 200C / 400°F
Lay the vegetables in a shallow roasting tray, pour over the oil and give them a gentle mix to get them all coated
Nestle the chicken on top and tuck the rosemary sprigs into the veg
Give the chicken a drizzle of oil and season well with some salt and fresh black pepper
Roast for 20-25 minutes until the vegetables are soft and the chicken is golden and the juices run clear
Ingredients
1 small aubergine/eggplant, cut into chunks
1 courgette/zucchini, cut into chunks
1 red onion, cut into halved wedges
2 red peppers, cut into chunks
4 medium tomatoes, quartered
4 tbsp olive oil + extra for drizzling
4 chicken breasts, skin on or off
3 sprigs rosemary or 2 tsp dried leaves
1 salt and fresh black pepper
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