Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys roast chicken ratatouille, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Season everything with salt and black pepper and drizzle a little oil over the chicken. Ratatouille is one of my most favourite meals. This comes with a bit extra!
Vickys Roast Chicken Ratatouille, GF DF EF SF NF is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Vickys Roast Chicken Ratatouille, GF DF EF SF NF is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have vickys roast chicken ratatouille, gf df ef sf nf using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vickys Roast Chicken Ratatouille, GF DF EF SF NF:
- Make ready 1 small aubergine/eggplant, cut into chunks
- Prepare 1 courgette/zucchini, cut into chunks
- Get 1 red onion, cut into halved wedges
- Get 2 red peppers, cut into chunks
- Get 4 medium tomatoes, quartered
- Make ready 4 tbsp olive oil + extra for drizzling
- Prepare 4 chicken breasts, skin on or off
- Get 3 sprigs rosemary or 2 tsp dried leaves
- Take 1 salt and fresh black pepper
This roasted ratatouille recipe is a great option for a healthy family meal. This recipe makes mouth-watering roasted ratatouille, perfect served with meats like chicken or beef, and with fish too like cod or salmon fillets. Ratatouille, a classic dish from the south of France, is packed with summer-fresh produce but instead of stewing or arranging the veggies I like to toss the ingredients on a sheet pan. This sheet pan chicken ratatouille is a lower-maintenance dinner that can be served hot.
Steps to make Vickys Roast Chicken Ratatouille, GF DF EF SF NF:
- 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
Ratatouille is a traditional French dish made from a mix of seasonal summer ingredients. Season chicken on both sides with salt and pepper and rub with oil. Add to skillet, skin-side up, and roast in oven until chicken is. Simple, EASY, healthy, delicious… and totally vegan! Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.
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