Sunday, January 16, 2011

20110116 Roasted Ratatouille Chicken

(SOURCE: GoodFood 101 One-pot dishes)

This is a perfect, stress-free Sunday dish. I just put my feet up and enjoyed a nice cup of tea, while the dish was roasting away in the oven. And I loved how the rosemary's refreshing aroma filled my living room and made me feel so relaxed.

1 onion, cut into wedges
1 red pepper, seeded and cut into chunks
1 courgette, cut into chunks
1 small aubergine, cut into chunks
4 tomatoes, halved
4 tbsp olive oil
5 chicken drumsticks
a few rosemary sprigs
salt and freshly ground black pepper

1. Heat oven to 180 degree C. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil, and salt and pepper. Mix them well with your hands. Make sure the vegetables have lots of room. Nestle the chicken drumsticks on top of the vegetables and tuck in some rosemary sprigs. Drizzle a little oil over the chicken, and season with salt and pepper.
2. Roast for about 35 to 45 minutes until the vegetables are soft and the chicken is golden. Drizzle with a little oil before serving.

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