Mediterranean chicken with roasted vegetables

Mediterranean chicken with roasted vegetables

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(46 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 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

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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kesp
25th Oct, 2016
Cooked this twice now and took twice as long as the instructions say so make sure you've got some nibbles I'm starved!
Adilya's picture
Adilya
5th May, 2015
3.8
Its quit easy and fast to cook, but it took me more time to cook it in foil, as 30 min vegetable were still row. I have added some sweet potatoes as well ((thanks for the tips in comments)) and sweet corn that mad the dish may be less Mediterranean but still yummy... but my chicken was a bit dry :( any idea why?
thecherub's picture
thecherub
1st Apr, 2015
3.8
I followed Osully19's advice and it worked perfectly for me. A very tasty dish and soooo easy. Make sure you slice the potatoes very thinly or else par cook them first. Chucked the whole lot in the oven for 30 mins, except the tomatoes which were added half way through. Be careful how much oil you use, it can end up soggy.
LittleMissPiggy1
7th Oct, 2014
5.05
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
17th Jul, 2014
5.05
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.
marmiteetponpon's picture
marmiteetponpon
15th May, 2014
check this scrumptious oven roasted chicken with herbs and citrus at marmite et ponpon http://marmiteetponpon.com/2014/05/15/scrumptious-oven-roasted-chicken-with-herbs-and-citrus/
osully19
28th Apr, 2014
5.05
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
13th Jan, 2014
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
1st Oct, 2013
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-farah-at-lux/
jan1910
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

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vicki_mh
6th Oct, 2013
I cooked the potatoes for 10 minutes on their own first before adding the veg. Also cooked the chicken on its own and put half the pesto/oil on the vegetables. The chicken was incredibly moist and the veg had lots of flavour. Delicious!