Mediterranean chicken with roasted vegetables

Ingredients

·         250g baby new potatoes

, thinly sliced

·         1 large courgette

, diagonally sliced

·         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 fillet, about 150g/5oz each

·         3 tbsp olive oil

·         1 rounded tbsp green pesto

Method

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.