2 red pepper, seeded and cut into chunks
1 zucchini, cut into small chunks
1 small eggplant, cut into small chunks
4 tomatoes, halved
4 tbsp olive oil, plus extra for drizzling
4 chicken breasts or 8 thighs, skin on
few rosemary sprigs
1 tbsp garlic infused oil
Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin.
Pour over the olive and garlic oil and give everything a good mix round until well coated (hands are easiest for this).
Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using.
Season everything with salt and black pepper and drizzle a little oil over the chicken.
Roast for about 35 mins until the vegetables are soft and the chicken is golden.
Drizzle with oil before serving.
Recipe adapted from: Good Food