625g (1¼lb) baby new potatoes 500g (1lb) courgettes, thickly sliced 500g (1lb) Spanish onions, thickly sliced 500g (1lb) tomatoes, halved 3 fat garlic cloves, peeled and left whole olive oil salt and black pepper 3tsp chopped fresh rosemary 400ml (14fl oz ) passata (sieved tomatoes) Tabasco sauce 3 fresh thyme sprigs, plus extra to garnish 1.8 litre (3 pint) ovenproof dish, about 20× 28 × 5cm (8 ×11× 2in) .
1- Combine the marinade ingredients in a shallow non-metallic dish. Add the chicken and turn to coat, then cover and leave to marinate in the refrigerator for up to 24 hours.
2- Lay the rosemary sprigs on the barbecue rack, put the chicken on top, and barbecue for 15-20 minutes until juices run clear. Turn the chicken over several times during cooking, and baste or brush with the marinade.
3- Mix together the ingredients for the salsa. Serve the chicken breasts sliced diagonally, with the salsa alongside.