Easy one-tray roast chicken and vegetables

Name: Easy one-tray roast chicken and vegetables
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: British
Ingredients: 500g new potatoes, cut into wedges; 300g baby carrots, scrubbed; 2 large courgettes, diagonally sliced; 2 red onions, cut into wedges; 2 yellow peppers, seeded and cut into chunks; 6 firm, plum tomatoes, halved; Salt and pepper to season; 4 RSPCA Assured skinless, boneless chicken breast fillets; 6 tbsp olive oil; 2 tbsp green pesto

Ingredients

These one-tray meals are a great idea. Not only do they deliver a tasty, easy dish, they also save on the washing up. If the new potatoes are small, leave them whole.

500g new potatoes, cut into wedges
300g baby carrots, scrubbed
2 large courgettes, diagonally sliced
2 red onions, cut into wedges
2 yellow peppers, seeded and cut into chunks
6 firm, plum tomatoes, halved
Salt and pepper to season
4 RSPCA Assured skinless, boneless chicken breast fillets
6 tbsp olive oil
2 tbsp green pesto

Method

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.