Mediterranean chicken with roasted vegetables

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• Sunci

  27 May 2010

  Sunci rated this recipe

  

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• Spencer Bear

  10 July 2010

  Spencer Bear commented on this recipe

  Love this recipe. Quick, easy and very tasty.

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• Sandy

  28 August 2010

  Sandy commented on this recipe

  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.

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• Noodle Head

  05 November 2010

  Noodle Head rated and commented on this recipe

  

  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.

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• Mammabat

  31 January 2011

  Mammabat rated and commented on this recipe

  

  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....

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• Lisa

  06 June 2011

  Lisa rated and commented on this recipe

  

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

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• Chelsea

  22 January 2012

  Chelsea rated this recipe

  

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• msshazza

  24 January 2012

  msshazza rated and commented on this recipe

  

  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!!!

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• Katka

  18 February 2012

  Katka rated this recipe

  

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• Zayas

  12 March 2012

  Zayas rated and commented on this recipe

  

  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!!!!

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• Simon

  19 April 2012

  Simon rated and commented on this recipe

  

  absolutely gorgeous and sooo healthy!!!

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• rachee

  12 May 2012

  rachee rated and commented on this recipe

  

  Lovely! I bumped up the amount of veg for 2 people though: 1 red and 1 yellow pepper, 2 red onions, 1 courgette, 250g potatoes, 4 tomatoes. I also did as others have done and chargrilled the pesto covered chicken. I served this with a stone baked baguette. When I make this again I will keep the amount of veg and roast them on one tray, and then roast double the amount of potatoes on a separate tray, seasoned simply with sea salt and cracked black pepper.

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• pauledworthy

  26 September 2012

  pauledworthy rated and commented on this recipe

  

  Easy to make, only thing I would say cook for 40 minutes before taking the foil off then cook for a further 10 minutes

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• Simon

  26 October 2012

  Simon commented on this recipe

  Lovely! I coated the chicken in cumin & coriander and pan seared it before adding it to the veg tin. Also try adding some aubergine and some lightly crushed whole garlic cloves. Serve with a chilled glass of white wine any time of the year. Gorgeous!

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• Simon

  26 October 2012

  Simon commented on this recipe

  ...oh yeah, dont forget to season with sea or rock salt & fresh black pepper! :)

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• becca.jbr

  10 November 2012

  becca.jbr rated and commented on this recipe

  

  This meal was fantastic, however I agree that the potatoes could have done with a little longer. We added chorizo into the mix, along with some herbs and whole cloves of garlic - deeeelicious!

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• lizleicester

  15 December 2012

  lizleicester rated and commented on this recipe

  

  Doubled the quantities and used green olives instead of black, but found that by the time the veg was cooked, the chicken was a bit too dry.

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• mockingbird

  09 February 2013

  mockingbird rated and commented on this recipe

  

  Really yummy and very easy. But I took note of other comments and allowed a good 20 minutes longer.Also stirred in a little of the pesto and oil mix into the vegetables ,at the beginning, before chicken was laid on top. And about ten minutes before it was ready I stirred in about a teaspoon or two of concentrated chicken stock. It makes a wonderful sauce.

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• Rosenrot

  24 March 2013

  Rosenrot rated and commented on this recipe

  

  Chicken was delicious, and the veg was so juicy!

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• Elena

  25 March 2013

  Elena commented on this recipe

  This meal is easy to prepare and delicious. I put a white onion instead of red and it was still very tasty. I really like the fact that everything goes in one tray so there are no other pots to wash afterwards. Really recommend it for guests as well. Additional seasoning is a must though. Garlic, oregano and thyme.

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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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