Chow Time with Sally Bee

Ratatouille Chicken Tray Bake

Sally Bee beat the odds by surviving three major heart attacks at the young age of 36. Although her health problems were due to a heart defect, the mother of three decided to change her eating habits by creating comforting, nutritious meals. She now credits her recovery to healthy eating habits and shares her recipes and tips in her cookbook “The Secret Ingredient,”  which was #1 on Amazon UK’s food and drink best-seller list.

The Secret Ingredient By Sally Bee $14.95 USD

“Food became my vital life source because it was something I could control.  I knew I had to take control of everything I ate in order to give myself the best possible chance of survival.” – Sally Bee

Ratatouille Chicken Tray Bake

This dish is just about as easy as they come yet tastes absolutely divine.  Feel free to play with the quantities to add more of your favorite veggies! I prefer to use organic potatoes so that I can leave the skin on.  All the goodness is just under the skin and it’s much quicker to wash rather than peel them.

serves 4

Ratatouille - Chicken - Tray - Bake by Sally Bee

Ratatouille Chicken Tray Bake

Zest and juice of 1 lemon

Handful of fresh rosemary

Sprinkling of fresh thyme

2 garlic cloves, peeled and crushed

4 skinless chicken breast portions

1 lbs 5oz organic white potatoes, cut into wedges

4 leeks, rinsed and cut into four

1 green, 1 red and 1 yellow (bell) pepper, chopped

2 parsnips, peeled and quartered lengthways

2 carrots, cut into chunks

2—3 tbsp olive oil

½ tsp garlic powder

½ tsp celery salt

Freshly ground black pepper

7oz cherry tomatoes

1.)   Preheat the oven to 400⁰F.

2.)   Mix the lemon zest with the herbs and crushed garlic. Lightly slash the chicken breasts using a sharp knife and rub the mixture all over and into the chicken.

3.)   Put the chicken, potatoes, leeks, (bell) peppers, parsnips and carrots in a large, deep roasting tin. Drizzle with olive oil and lemon juice. Season lightly with garlic powder, celery salt and black pepper.

4.)   Roast for 25 minutes, stir everything around, then add the cherry tomatoes and stir again so that everything browns evenly. Roast for a further 25-30 minutes, or until cooked through.

5.)   Check that the chicken is cooked through by piercing the thickest part of each breast with a sharp knife: the juices should run clear. Serve immediately.

From The Secret Ingredient (Sterling, 2010) by Sally Bee

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One Response to Chow Time with Sally Bee

  1. barbara abdinoor says:

    looks good. can’t wait to try in it the fall.

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