Mediterranean chicken with roasted vegetables

• baby new potatoes↗250g g

  thinly sliced

• large courgette↗1

  diagonally sliced

• red onion↗1

  cut into wedges

• yellow pepper↗1

  seeded and cut into chunks

• firm plum tomatoes↗6

  halved

• black olives↗12

  pitted

• skinless boneless chicken breast fillets↗2

  about 150g/5oz each

• olive oil↗3 tbsp tbsp
• green pesto↗1 rounded tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (gas 6/fan oven 180 °C). 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. 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. 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. 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).