Mediterranean Chicken With Roasted Vegetables

• 1 lb tiny new potatoes, thinly sliced
• 2 zucchini, diagonally sliced
• 2 red onions, cut into wedges
• 2 yellow peppers, seeded and cut into chunks
• 8 roma tomatoes, halved
• salt and pepper
• 20 black olives, pitted
• 4 boneless skinless chicken breasts
• 5 tablespoons olive oil
• 2 1/2 tablespoons pesto sauce

1. Preheat the oven to 400u0b0F
2. Spread the potatoes, zucchini, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
3. Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
4. Mix the olive oil and pesto together until well blended and spoon evenly over the chicken.
5. Cover the tin with foil and cook for 40 minutes.
6. Remove the foil from the tin.
7. 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).

tiny new potatoes, zucchini, red onions, yellow peppers, roma tomatoes, salt, black olives, chicken breasts, olive oil, pesto sauce

Taken from www.food.com/recipe/mediterranean-chicken-with-roasted-vegetables-357172 (may not work)