Ratatouille Chicken Tray Bake with Original Rooster Potatoes

METHOD

1. Preheat the oven to 200C

2. 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.

3. 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.

4. Roast for 25 minutes, stir everything around, then add the cherry tomatoes and stir again so that everything cooks evenly. Roast for a further 30-35 minutes, or until cooked through.

5. 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.

This dish is just about as easy as they come yet 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 rather than peel them.

What you will need