Easy one-tray roast chicken and vegetables

• Preheat the oven to 200°C/fan 160°C/gas 6.  
• Spread the potatoes, carrots, courgette, onion, pepper and tomatoes in a shallow roasting tin and season.
• Slash the flesh of each chicken breast three to four times using a sharp knife, then lay the chicken on top of the vegetables.
• Mix the olive oil and pesto together until well-blended and spoon evenly over the chicken. Cover the tin with foil and cook for 50 minutes.
• Remove the foil from the tin and cook for a further 10 minutes or until the vegetables are cooked and tender and the chicken is cooked through (the juices should run clear when pierced with a skewer). 
• Serve straight from the tin to save on washing up.
  
  

For a vegetarian alternative

• Replace the chicken breast with a butternut squash, seeds removed and cut into wedges.
• Nestle the squash wedges in among the vegetables and cook as above.