Mediterranean Chicken with Roast Vegetable Medley
Mediterranean Chicken with Roast Vegetable Medley



  • 250g new potatoes, sliced
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges
  • 1 red capsicum, cut into chunks
  • 6 tomatoes, halved
  • 12 black olives
  • 2 chicken breasts, about 150g each
  • 3 tbsp olive oil
  • 1 tbsp red pesto
  • Preheat the oven to 200C. Spread the veggies in a shallow roasting tin and scatter with the olives, and season liberally. Slash the meat 3-4 times with a sharp knife, then lay on top of the vegetables.
  • Mix the oil and pesto together, and spoon all over the chicken. Cover the tin with foil, and cook for 30 mins. Remove the foil, then cook for 10 more minutes. Serve with crusty bread - yes!
50 mins
2 serving

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