Alive and Cooking

BBQ Chicken Ratatouille

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4 boneless chicken thigh fillets

3 carrots, roughly chopped

2 red onion, roughly chopped

1 whole garlic head, sliced in half

1 green capsicum, roughly chopped

3 zucchini, roughly chopped

5 truss tomatoes, roughly chopped

5 button mushrooms, roughly chopped

½ bunch sage leaves, roughly chopped

½ bunch thyme leaves, roughly chopped

½ bunch tarragon leaves, roughly chopped

Handful rocket leaves for garnish

Extra virgin olive oil

Salt and pepper


Preheat oven to 240 degrees.

In a deep baking tray, pour in 1cm olive oil and pop in the oven until very hot. In bowl, add the majority of the herbs, leaving a small amount behind for the garnish. Pour in a good splash of oil, a sprinkle of salt and pepper, then slide in the chicken. Coat the chicken thoroughly and set aside to marinate for 5 mins.

Into the baking tray, add all the vegetables, toss through the oil and cook for 15 – 20 mins.

In a pan with a generous splash of oil, fry off the chicken until cooked through and golden. Slice into thick pieces, serve on top of the vegetables and garnish with the remaining herbs and rocket.

BBQ Chicken Ratatouille