Simple Roast Chicken Recipe - Breasts with Vegetables

This simple roast chicken recipe is wonderfully colourful and the combination of olive oil, rosemary and garlic enhances the fabulous flavour. This is a complete meal-in-one roast chicken recipe.

Preparation Time: 20 min
Cooking Time: 1 hour
No. of Servings: 4
Pre-heat oven to 200°C (400°F, gas mark 6)


  • 4 skinless, boneless chicken breasts
  • 1 onion peeled and cut into quarters and the layers separated
  • 1 red pepper cored seeded and cut into chunks
  • 1 yellow pepper cored seeded and cut into chunks
  • 3 whole garlic cloves peeled
  • 3 baby marrows cut into chunks
  • 250g (8 ounces) baby potatoes cut in half
  • 1 small eggplant cut into chucnks
  • 23 cup dry white wine
  • 1 tablespoon fresh rosemary chopped
  • ¼ cup olive oil
  • salt and pepper to taste

    A few sprigs of rosemary


  1. Put all the vegetables and chopped rosemary in a shallow roasting tin. For the vegetables to roast properly, the tin must be big enough so that they are in a thin layer, allowing the moisture to evaporate and not letting the vegetables steam in their own juices.
  2. Season with salt and pepper and stir around to coat the vegetables in the oil, rosemary and seasoning.
  3. Roast the vegetables for 40 minutes stirring 2 or 3 times.
  4. Add the chicken breasts and a bit more seasoning.
  5. Roast for 15 minutes, turning the chicken breasts once.
  6. Put the chicken in a serving platter and keep warm.
  7. Put the tin on top of the stove over moderate heat, add the wine to the vegetables and stir to deglaze the tin.
  8. Spoon the vegetables over the chicken, garnish with the rosemary sprigs and serve.

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