Ratatouille with Roasted Chicken with Ratatouille

Preheat the oven to 180C.

Add half the oil to the frying pan and place on high heat.

Season the chicken with salt and pepper and add to the pan skin side down.

When the skin is crisp turn and and continue to cook until you have a nice colour on both sides.

Remove the chicken, place on a baking tray and put in the oven to cook through. (10-15mins)

Chop the zuchini into thin rounds and roughly chop the red capsicum and aubergine.

Peel and roughly chop the brown onion and finely chop the garlic.

Wipe down the pan used to cook the chicken, add the remaining olive oil and heat over medium-high heat.

Add the onion and garlic and cook until the onion is translucent. Add the red capsicum to the pan and cook until blistered.

Add the zucchini and aubergine to the pan and cook until softening.

Add the chopped tomatoes and basil to the pan and allow to simmer.

Add a little water if the sauce begins to become to dry.

Stir through the black olives and season with salt and pepper.

Remove the chicken from the oven. Distribute the ratatouille among serving plates.