Mediterranean chicken with roasted vegetables

Mediterranean chicken with roasted vegetables

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(50 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 fillets, 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, questions and tips

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9th Jun, 2013
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
2nd May, 2013
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.
25th Mar, 2013
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.
24th Mar, 2013
Chicken was delicious, and the veg was so juicy!
9th Feb, 2013
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.
15th Dec, 2012
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.
10th Nov, 2012
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!
26th Oct, 2012
...oh yeah, dont forget to season with sea or rock salt & fresh black pepper! :)
26th Oct, 2012
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!
26th Sep, 2012
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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