Preparation
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Potatoes: Cut small potatoes in half, mix with olive oil, salt, pepper and rosemary. Bake at 200 °C (fan oven) for approx. 25-30 minutes until crispy.
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Ratatouille: Cut the vegetables into cubes. Sauté the onion and garlic in olive oil, add the remaining vegetables and simmer for 10-15 minutes. Season to taste with salt, pepper and thyme.
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Chicken breast: Season the fillets with salt & pepper, fry in a pan with olive oil, garlic and rosemary until golden brown. Then briefly place in the oven at 160 °C for 8 minutes.
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To serve: Place a spoonful of ratatouille in the middle of the plate, place the chicken breast on top and arrange the rosemary potatoes on the side. Garnish with fresh thyme or rosemary.
Tip from La Cocina
Ratatouille tastes even better if it is allowed to infuse a little. Ideal: prepare the day before and reheat just before serving to intensify the flavors.
For the chicken breast:
- 4 chicken breast fillets
- 2 sprigs of rosemary
- 2 garlic cloves
- 2 tbsp olive oil
- Salt, pepper
For the ratatouille:
- 1 zucchini
- 1 eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tomatoes
- 1 onion
- 2 garlic cloves
- 3 tablespoons olive oil
- Salt, pepper, fresh thyme
For the rosemary potatoes:
- 600 g small potatoes
- 2 sprigs of rosemary
- 2 tbsp olive oil
- Salt, pepper