250 g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red inion, 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 fillet, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp. green pesto
- 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.
- Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
- 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.
- 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).