Mediterranean chicken with roasted vegetables

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• littlelouise

  31 October 2007

  littlelouise rated and commented on this recipe

  

  healthy and tasty a great midweek dinner.

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• Patto

  07 November 2007

  Patto rated and commented on this recipe

  

  We thought that the potatoes needed roasting for 10 minutes on their own before adding the veg to crisp up abit more. Also, we found that the chicken is much better griddled as it tends to steam if sat amongst the veg. By adding the pesto and oil mix to the veg just before serving, it gives a further lovely flavour. A tasty meal though.

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• tastytash

  21 November 2007

  tastytash rated and commented on this recipe

  

  Great meal - everything goes in one dish and gets left in the oven. Simple!!! Healthy and tasty as well and great for using up any vegetables. Will definitely be making again.

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• cheztulip

  24 November 2007

  cheztulip rated and commented on this recipe

  

  This is a lovely and very easy dish to make. The chicken is really soft and tender!

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• Webby

  28 December 2007

  Webby rated and commented on this recipe

  

  This was really tasty, also goes well with sun dried tomato pesto for a change, also swap the potatoes for some cooked pasta shells.

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• Kerrieliz

  31 December 2007

  Kerrieliz rated and commented on this recipe

  

  Easy enough and a good way to get plenty of veg. We used roasted red pepper pesto which worked well.

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• Lynlougraton

  11 January 2008

  Lynlougraton commented on this recipe

  Aubergines add lovely colour and flavour to the roasted veg.

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• helsie183

  16 January 2008

  helsie183 rated this recipe

  

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• Stephen

  22 January 2008

  Stephen rated and commented on this recipe

  

  Agree with the comment re potatoes, maybe par boil them first. Also needs thyme or some sort of herb added, slightly bland and maybe an extra 10 mins cooking time, overall very easy.

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• Smileysam

  11 February 2008

  Smileysam commented on this recipe

  I left out the olives and did broccoli instead of courgette (couldn't get) and it ended up cooking an extra 15 mins, but this was fabulous!! So easy to prepare and really lovely flavours, my 3 small children aged 2,4 and 6 ate it all :)

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• piddymonkey

  09 April 2008

  piddymonkey rated and commented on this recipe

  

  We enjoyed this but found it had to be cooked for longer than it says to roast the veg. Think other peppers would work well also.

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• Mark

  03 May 2008

  Mark rated and commented on this recipe

  

  Nice and healthy but I thought it was a little bland. Maybe some thyme or something would take the blandness away? The wife enjoyed it as it was though.

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• xiola102

  14 May 2008

  xiola102 rated and commented on this recipe

  

  This was easy to cook and the end result was really good. Noted others comments about the potatoes and cooked them on their own for about 10 minutes before adding the other veg and chicken. Also stuffed the chicken breasts with mozzarella which was pretty good, although made it more unhealthy. Added whole garlic cloves while roasting to squeeze over the vegetables at the end before serving.

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• Spug

  28 May 2008

  Spug rated this recipe

  

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• chrissy

  09 September 2008

  chrissy commented on this recipe

  This was a lovely meal & very easy!

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• sophie12345

  25 September 2008

  sophie12345 rated and commented on this recipe

  

  Quite a good meal... took an extra 10/15 mins to cook and ended up being a bit bland as if it were missing something. Still overall was pretty healthy and easy to make.

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• Money Penny

  07 November 2008

  Money Penny rated and commented on this recipe

  

  I really loved this dish, a nice winter warmer comfort food plus really heathly!!! I did cook the potatoes for an extra 10 mins and added some extra seasoning the veg, I used Italian mixed herbs. My husband suggested that next time I add lemon juice just befor the end.

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• Jenny

  24 August 2009

  Jenny rated and commented on this recipe

  

  Decided to try this recipe to use up a glut of seasonal veg and having read previous comments decided to use chicken thighs (though not quite so healthy) and it turned out really well and very tasty. I dry roasted the chicken thights for twenty minutes then added the potatoes and turned them in the juices from the chicken and cooked for a further 10 minutes. Next I removed the chicken, chucked in the rest of the veg with salt and pepper, mixed it all up, put the chicken back on top with home made pesto (my daughter is allergic to nuts) 4 sprigs of thyme and 4 plump cloves of garlic which I squeezed out over the veg at the end. The addition of herbs and garlic really lifted the dish, and took a total of 1hour 10 mins to cook. Will make this dish again.

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• mattypie

  29 September 2009

  mattypie rated and commented on this recipe

  

  great meditaranean cooking, healthy and simple enough to cook, delicious, bon appetite.

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• Twink

  30 March 2010

  Twink rated and commented on this recipe

  

  Love this recipe, also put pesto & olive oil over veg, prior to the chicken. Very tasty!!

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http://www.bbcgoodfood.com/recipes/3244/

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Ingredients

• 250g baby new potatoes , thinly sliced
• 1 large courgette , diagonally sliced
• 1 red onion , cut into wedges
• 1 yellow pepper , seeded and cut into chunks
• 6 firm plum tomatoes , halved
• 12 black olives , pitted
• 2 skinless boneless chicken breast fillets , about 150g/5oz each
• 3 tbsp olive oil
• 1 rounded tbsp green pesto

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 50 - 55 mins

Ingredients

• 250g baby new potatoes , thinly sliced
• 1 large courgette , diagonally sliced
• 1 red onion , cut into wedges
• 1 yellow pepper , seeded and cut into chunks
• 6 firm plum tomatoes , halved
• 12 black olives , pitted
• 2 skinless boneless chicken breast fillets , about 150g/5oz each
• 3 tbsp olive oil
• 1 rounded tbsp green pesto

568 kcalories, protein 42.0g, carbohydrate 37.0g, fat 29.0 g, saturated fat 6.0g, fibre 7.0g, salt 2.16 g

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