Classy Chicken Bake with Mouth-watering Mediterranean Veg

Sometimes you just want to be able to chuck something in the oven and know that it will taste really good. This recipe is what I like to call a "one-tray-wonder". It's like a one-pot-wonder only in a baking tray in the oven. I came up with the idea for this recipe when I had a couple of bits of veg that needed using up and I wanted to do something quick and healthy with them.

This dish is incredibly low cost as the main components are vegetables and the only expense is chicken breast. The chicken is covered in pesto to boost the Mediterranean flavour and the veg is simply roasted in olive oil to provide a meal that is not only delicious but incredibly good for you to boot!

Classy Chicken Bake with Mouth-watering Mediterranean Veg
Serves 2


2 chicken breasts, the best you can afford
2 tbsp ready-made pesto
1 potato, washed and cubed
6 cherry tomatoes, on the vine if possible
100g button mushrooms
1 red onion, cut into wedges
4 whole garlic cloves, skin on
basil (fresh or dried is fine)
olive oil
salt and black pepper

Preheat the oven to 190C and line a baking tray with foil.

Put the potato, tomatoes, mushrooms, red onion and garlic in the baking tray. Drizzle with olive oil and tear over the fresh basil (if using), or sprinkle over a teaspoon of dried. Give the tray a shake to ensure everything is coated.

Slash the chicken breasts with a knife on the diagonal, taking care not to cut right through (see photo). Spoon a tablespoon of pesto onto each breast and rub it into the meat all over. Place the chicken on top of the vegetables and cover the tray with foil.

Bake in the oven for 25 minutes then remove the foil cover and bake for a further 10 minutes without it.