Mediterranean chicken with roasted vegetables

Mediterranean chicken with roasted vegetables

  • 1
  • 2
  • 3
  • 4
  • 5
(61 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 cucurbit, 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).

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Natasha Green's picture
Natasha Green
23rd Mar, 2019
Really nice, quick and easy to make Wish I could attach a photo I think mine looked even better!
21st May, 2017
Found this recipe extremely disappointing. The timings given on here are way off and thought the food was nothing special. Probably won't bother with it again.
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
5th May, 2015
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
1st Apr, 2015
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.
7th Oct, 2014
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! :)
17th Jul, 2014
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.
28th Apr, 2014
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.
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.
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!


Be the first to ask a question about this recipe...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...
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!
Want to receive regular food and recipe web notifications from us?