4 Chicken breasts with skin on, about 140g (5oz) each
2 Red peppers, seeded and cut into chunks
1 Courgette, about 200g (8oz) cut into chunks
1 Small Aubergine, about 300g (10oz) cut into chunks
1 Onion, cut into wedges
4 Tomatoes, halved
4 Tablespoons Olive Oil, plus some extra for drizzling
2 Rosemary sprigs
(1) Preheat the oven to 200°C, Gasmark 6, Fan oven 180°C.
(2) Mix the all vegetables together and lay in a shallow roasting tin. Pour over the olive oil and give the vegetables a good mix, until they are coated evenly.
(3) Place the chicken breasts on top of the vegetables and tuck in the rosemary sprigs. Season everything with salt and black pepper, then drizzle some oil over the chicken.
(4) Roast for about 35 minutes until the vegetables are soft, and the chicken is golden brown.