4 butterflied chicken breast fillets
200g/7oz aubergine/eggplant – sliced
4 ripe tomatoes - 200g/7oz total, cut into halves
1 white onion – 100g/3.5oz, quartered
1 courgette/zucchini – about 200g/7oz piece, cut in half lengthwise
30ml/1fl oz olive oil
2 sprigs of rosemary
a few tarragon leaves
2 cloves chopped garlic
500ml/17fl oz chicken stock
1 lemon, juice and zest
salt, to taste
pepper, to taste
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