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Ingredients
Method
- 1 eggplant/aubergine, chopped
- 2 zucchini/courgette, sliced
- 3 capsicums/peppers, chopped
- 2 tsp chopped rosemary, plus 4 sprigs
- 2 crushed garlic cloves
- 3 tbsp olive oil
- 4 chicken breasts, skin and bones removed
- 250g cherry tomatoes, halved
- Preheat the oven to 200C. Toss the eggplant/aubergine, zucchini/courgette, and capsicums/peppers in a roasting tin, add half the chopped rosemary, half the garlic, 2 tbsp oil and plenty of seasoning. Spread the veggies in an even layer, and roast for 20 mins. Meanwhile, mix the remaining garlic, oil, and rosemary together, and slash the breasts 5 times with a sharp knife and rub in the flavoured oil. Season, then chill for 15 mins.
- Once the vegetables have cooked for 20 mins, stir in the halved tomatoes. Nestle the chicken breasts between the vegetables, top each one with a rosemary sprig, and roast for 20 mins more. Serve with baby potatoes or crusty bread.
45 mins
4 serving
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