• 4 fistfuls of new potatoes
  • Double shot of olive oil
  • 4 chicken breasts
  • Big dollop of red pesto
  • 2 handfuls of black pitted olives
  • 4 handfuls of cherry tomatoes
  • One bulb of garlic
  • Few fresh basil leaves

How do I cook it?

  1. Preheat the oven to 200°C.
  2. Scrub the potatoes, halve any large ones and toss in the oil with some salt and pepper.
  3. Lay them on a roasting tray and roast for about 20 minutes in the oven.
  4. Prepare the chicken breasts by cutting away any fat or sinew and then halve them lengthwise.
  5. Massage the red pesto into the cut chicken and peel the cloves of garlic but leave whole.
  6. Take the potatoes (still only half cooked) out of the oven and scatter the roasting tray with the cherry tomatoes, garlic cloves, olives and then lay the chicken on top.
  7. Stick the tray back into the oven for about 20 minutes until the chicken is done, the tomatoes have burst and the potatoes are golden.
  8. Scatter with freshly ripped basil leaves and serve straight from the roasting tray.

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