Roasted Pesto Chicken & Vegetables

This recipe works in combination with: Chicken & Chorizo Stew, Italian Meatloaf, Mince & Onion Pie. This recipe features in these meal plans: Hearty Mediterranean.

A delicious pesto basted chicken dish with roasted vegetables.


  • 1 x small courgette, halved lengthwise and sliced
  • 1/2 small red onion, cut into four
  • 1/2 small red pepper, cut into large chunks/dice
  • 1 skinless chicken breast fillet
  • 2 medium new potatoes (approx 70g each), quartered
  • 2 tbsp pesto
  • 1 1/2 tbsp olive oil
  • 1 x small garlic clove, finely chopped
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 45 mins
  • Oven temp: 200c
  • Price per person: £3.33
  • Store cupboard: Typical
  • Calories per serving: 620
  • 5-a-day per serving: 1.9
  • Print Recipe
Roasted Pesto Chicken photo

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  1. Preheat the oven. Parboil the potato for 8 minutes in lightly salted boiling water. Drain well, then transfer to an ovenproof dish with the courgette, pepper, onion and garlic. Drizzle with 1 tbsp oil and roast for 15 minutes.
  2. Heat the 1/2 tbsp oil in a frying pan and fry the chicken for 1-2 minutes on each side, or until lightly browned.
  3. Remove the veg from the oven and stir in 1 tbsp pesto, lay the chicken breast in the middle of the vegetables and spoon 1 tbsp pesto on top. Season with salt and pepper and cook for 20 minutes or until the chicken is thoroughly cooked and the veg is well roasted. Serve immediately.

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