2 courgettes, sliced into half-moons
3 mixed peppers, deseeded and roughly chopped
2 tsp finely chopped rosemary, plus 4 small sprigs
2 large garlic cloves, crushed
3 tbsp olive oil
4 skinless, boneless chicken breasts
250g cherry or baby plum tomatoes, halved
3. After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised.
If you don't have fresh rosemary, use fresh thyme or a couple of pinches of dried rosemary. Dried herbs have a more intense flavour, so use less.
All the best Jan