Mediterranean chicken with Roasted Vegetables

Ingredients

• 500g/1 lb baby new potatoes, thinly sliced
• 2 lg courgettes, diagonally sliced
• 1 red onion, cut into wedges
• 1 yellow bell pepper, seeded and cut into chunks
• 1 green bell pepper, seeded and cut into chunks
• 6 firm plum tomatoes, halved lengthwise
• 12 black or kalamata olives, pitted
• 4 skinless boneless chicken breast fillets, about 150g/5oz each
• 1⁄3 C olive oil
• 2 rounded Tbs pesto

Directions

1. Preheat the oven to 200° C / 475° F. 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.
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).