Mediterranean chicken with roasted vegetables

Mediterranean chicken with roasted vegetables

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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).

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (46)

kerrieliz's picture

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

joanne.webb's picture

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

cheztulip's picture

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

tphotiou's picture

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.

patto4795's picture

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.

littlelouise's picture

healthy and tasty a great midweek dinner.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…