Mediterranean chicken with roasted vegetables

Mediterranean chicken with roasted vegetables

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(41 ratings)

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Cooking time

Prep: 50 mins - 55 mins

Skill level

Easy

Servings

Serves 2

A healthy dish, full of sunshine flavours

Nutrition and extra info

Nutrition info

Nutrition

kcalories
568
protein
42g
carbs
37g
fat
29g
saturates
6g
fibre
7g
sugar
0g
salt
2.16g

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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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).

Recipe from Good Food magazine, May 2002

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Comments

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LittleMissPiggy1's picture
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Such an easy dish to make, very quick to prepare - flavours were gorgeous. I used sweet potato rather than ordinary baby potatoes. Once I put all the vegetables in the baking tray I made sure to give them a good coating of garlic oil and plenty of seasoning, plus I added 2 cloves of garlic. I will definitely make this dish again. Thanks goodfood for another great recipe! :)

NatassjaR's picture
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I made this for myself and my boyfriend last week. It was delicious. The chicken was a bit dry but the veg was cooked to perfection, even the spuds. Will be making again for sure.

osully19's picture
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I found that cutting the potatoes very thinly and not covering the dish in tinfoil left everything cooked to perfection after 30mins in a preheated oven. Great recipe, easy to make. Needed extra seasoning though.

mrsboreham's picture

Unfortunately this recipe was horrid! I was really looking forward to it but I found the potatoes were raw (even though I cooked them for an extra 10 mins), some of the veg leaked a lot of water so it was quite mushy underneath and I didn't find the chicken particularly moist either. Sad times. Will be deleting this from my saved recipes.

2FamousAdrian's picture

Well this is classically delicious! Pro tip: Add dried pomegranate seeds to the chicken marinade UNDER the skin. I have a cooking show in Lebanon called "Something's Cooking in Beirut' and this episode is with renowned designer/chef Johnny Farah who also makes Roasted Chicken w/ wilted greens adn caramelized onions in his Beirut resto, Lux. Tell me what you guys think, I'd appreciate it! http://2famous.tv/2013/10/01/somethings-cooking-in-beirut-with-johnny-fa...

jan1910's picture

I sliced the chicken and put a clove of garlic into each one. Double the amount of pesto and mix into the veg. Not bland at all, lots of flavour

Pynner's picture
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This meal was delicious and evey one commented on how great the veg tasted. Having read the comments I cooked the potatoes separately which worked fine but I don't think I will do that next time as long as they are not too thick and your pan is quite big I think they will cook ok all together.

kaburova's picture

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.

rosenrot's picture
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Chicken was delicious, and the veg was so juicy!

kelseywest's picture
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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.

lizleicester's picture
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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.

beccajbr's picture
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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!

brandy1912's picture
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...oh yeah, dont forget to season with sea or rock salt & fresh black pepper! :)

brandy1912's picture
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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!

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

rachee's picture
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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.

brandy1912's picture
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absolutely gorgeous and sooo healthy!!!

terrymassen's picture
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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
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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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