Mediterranean chicken with roasted vegetables

Mediterranean chicken with roasted vegetables

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(44 ratings)

Prep: 50 mins - 55 mins


Serves 2
A healthy dish, full of sunshine flavours

Nutrition and extra info


  • kcal568
  • fat29g
  • saturates6g
  • carbs37g
  • sugars0g
  • fibre7g
  • protein42g
  • salt2.16g
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  • 250g baby new potatoes, thinly sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 large courgette, diagonally sliced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 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 fillet, about 150g/5oz each
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 rounded tbsp green pesto


  1. Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.

  2. Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.

  3. Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.

  4. Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

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Comments (46)

brandy1912's picture

absolutely gorgeous and sooo healthy!!!

terrymassen's picture

I found this to be an excellent dish to serve with a herb marinated roast pork loin. The marinade consisted of garlic; paprika; oregano; thyme; rosemary; peppercorns; olive oil and wine or sherry vinegar. Marinated for 2 days in the refrigerato, drained and slow roasted. Went down extremely well with some Norwegian friends of mine. They brought the Aquavit which seemed to go quite well with it!!!!

msshazza's picture

Love this recipe, took note of par cooking potatoes and cooked it 30mins longer, added mixed herbs, used baby plum tomatoes and 5 mins before the end of cooking squeezed 1/4 lemon! Delicious!!!

lisamike's picture

This is fab, works really well tastes great, don't need to change anything, looking forward to trying a bit of feta sprinkled over :)

mammabat's picture

this is in the oven as I type, we've had this a few times now and I always meant to leave a comment! so easy to make, all in one tray, left to its own devices in the oven while I catch up on something else, takes about 1 and a quarter hours but that might just be my oven... super any time of the week meal....

devaodoherty's picture

The potatoes definitely need more time than the veg. I'm considering par-boining them and then baking them next time. Love the pesto chicken and the roasted veg. All in all a very flavoursome healthy dinner.

missduval's picture

Husband and I had this for midweek meal. Tasty, but veg required considerably longer cooking. Next time, I would put the veg in the oven for 15 mins and then add the pesto chicken for another 30 mins before removing foil for final 10 mins. I used home-made pesto, which I freeze in ice cube trays.

weez90210's picture

Love this recipe. Quick, easy and very tasty.

jansweet41's picture

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

matickus's picture

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

pansypalace's picture

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.

marguerita's picture

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.

cuxtongirl149's picture

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.

cwaugh38's picture

This was a lovely meal & very easy!

xiola102's picture

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.

rodofgod's picture

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.

piddymonkey's picture

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.

smileysam19's picture

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 :)

jurastores's picture

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.

piepeach's picture

Aubergines add lovely colour and flavour to the roasted veg.


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