The BBC Good Food logo
Mediterranean chicken with roasted vegetables

Mediterranean chicken with roasted vegetables

By
A star rating of 4 out of 5.68 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 2

A healthy dish, full of sunshine flavours

Nutrition:
NutrientUnit
kcal568
fat29g
saturates6g
carbs37g
sugars0g
fibre7g
protein42g
salt2.16g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 2

    Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.

  • STEP 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.

  • STEP 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).

Goes well with

Recipe from Good Food magazine, May 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.68 ratings
Advertisement
Advertisement
Advertisement

Sponsored content