This colourful dish contains chunks of tender chicken breast, first roasted with aubergine, courgettes and red pepper, then baked in a herby tomato and olive sauce with a crumbly oat crust.
Be the first to make this!
3 chicken breast portions (skin on)
3 small sprigs of fresh rosemary
1 aubergine, cut into 2cm cubes
2 courgettes, cut into 2cm thick slices
1 red pepper, deseeded and cut into 2cm pieces
1 tbsp olive oil (or oil from the jar of sun-dried tomatoes)
400g can chopped tomatoes with herbs
12 stoned black olives
125g rolled oats
40g butter, chilled and diced
50g sun-dried tomatoes in oil, drained
2 tsp chopped fresh oregano
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 190°C/gas 5. Loosen the skin on each chicken breast and tuck a sprig of rosemary underneath, between the skin and the flesh. Place the chicken in a large roasting tin and roast for 5 minutes.
Combine the aubergine, courgettes and red pepper in a bowl. Drizzle over the oil, then toss to coat. Push the chicken portions to one side in the roasting tin, then add the vegetables. Roast the vegetables and chicken for 20 minutes, then turn the vegetables. Roast for a further 5–10 minutes until the vegetables are well browned and tender and the chicken is cooked through.
Meanwhile, make the crumble topping. Put the oats in a food processor and pulse briefly to make a fairly fine ‘flour’. Add the butter, then pulse again until the mixture comes together in small lumps. Pat the sun-dried tomatoes on kitchen paper to blot up excess oil, then snip into small pieces with kitchen scissors. Stir into the crumble mixture with the oregano.
Transfer the roasted vegetables to a baking dish, and stir in the chopped tomatoes and black olives. Season to taste. Cover and cook in the oven for 10 minutes. Meanwhile, discard the chicken skin and rosemary sprigs, then remove the chicken meat from the bone and cut into large bite-sized pieces.
Stir the chicken into the vegetable mixture, then scatter the crumble topping over the top, making sure to cover any vegetables that are already browned. Bake, uncovered, for 20 minutes until the topping is crisp and golden, then serve.