Mediterranean chicken with roasted vegetables

Mediterranean chicken with roasted vegetables

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(45 ratings)

Prep: 50 mins - 55 mins

Easy

Serves 2
A healthy dish, full of sunshine flavours

Nutrition and extra info

Nutrition:

  • kcal568
  • fat29g
  • saturates6g
  • carbs37g
  • sugars0g
  • fibre7g
  • protein42g
  • salt2.16g
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Ingredients

  • 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
    Courgette

    Courgette

    corr-zjet

    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

Method

  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, questions and tips

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brandy1912
19th Apr, 2012
5.05
absolutely gorgeous and sooo healthy!!!
terrymassen
12th Mar, 2012
4.05
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
24th Jan, 2012
4.05
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
6th Jun, 2011
5.05
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
31st Jan, 2011
5.05
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
5th Nov, 2010
4.05
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
28th Aug, 2010
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
10th Jul, 2010
Love this recipe. Quick, easy and very tasty.
jansweet41
30th Mar, 2010
4.05
Love this recipe, also put pesto & olive oil over veg, prior to the chicken. Very tasty!!
matickus
29th Sep, 2009
4.05
great meditaranean cooking, healthy and simple enough to cook, delicious, bon appetite.

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