Save The smell of rosemary and garlic roasting on a sheet pan still pulls me back to my tiny first apartment, where I discovered that oven-roasted vegetables could be dinner magic. I used to overcomplicate pasta dishes with elaborate sauces, but this roasted chicken and vegetable combo taught me that sometimes simple ingredients, properly cooked, create the most satisfying meals. My roommate kept stealing the crispy-edged broccoli pieces right off the pan, which I pretended to be annoyed about but secretly loved.
Last winter my sister came over exhausted from work and I made this on impulse. She took one bite closed her eyes and said this was the kind of food that makes everything feel okay. Now she requests it every time she visits.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate as the vegetables
- 2 tbsp olive oil: Use half for the chicken marinade and half for the vegetables
- 3 cloves garlic minced: Fresh garlic gives better flavor than garlic powder for roasting
- 1 tbsp fresh rosemary chopped: Rosemary holds up beautifully to high heat roasting
- 1 tbsp fresh thyme chopped: These woody herbs complement each other perfectly
- 1 tsp dried oregano: Adds that Italian herb blend flavor we all love
- ½ tsp salt and ½ tsp black pepper: Season generously since this is the main seasoning
- 1 red bell pepper sliced: Adds sweetness and gorgeous color to the final dish
- 1 zucchini sliced into half moons: Roasts quickly and absorbs the herb flavors
- 1 small red onion sliced: Red onion becomes sweet and mellow when roasted
- 1 cup cherry tomatoes halved: They burst slightly creating little pockets of juice
- 1 cup broccoli florets: The crispy edges are the best part so do not skip these
- 350 g penne pasta: Penne catches all the little vegetable pieces in its tubes
- 1 tbsp olive oil: For coating the vegetables before roasting
- ¼ cup reserved pasta water: This starchy liquid is the secret to binding everything
- ¼ cup grated Parmesan cheese: Freshly grated melts better and tastes brighter
- 2 tbsp chopped fresh parsley: Adds a fresh pop of color and flavor at the end
- Zest of 1 lemon: Optional but it brightens all the roasted flavors
Instructions
- Preheat and prepare:
- Heat your oven to 200°C and line a baking tray with parchment paper for easy cleanup later.
- Season the chicken:
- Mix the chicken with olive oil minced garlic rosemary thyme oregano salt and pepper in a large bowl until well coated.
- Arrange on the tray:
- Place chicken on one side of the tray then arrange all vegetables on the other side.
- Coat the vegetables:
- Drizzle the vegetables with olive oil and season lightly with salt and pepper then toss to coat and spread in a single layer.
- Roast everything:
- Cook for 20 to 25 minutes until chicken reaches 74°C internally and vegetables are tender and slightly charred.
- Rest and slice the chicken:
- Let the chicken rest for 5 minutes then slice it thinly so it distributes evenly throughout the pasta.
- Cook the pasta:
- Boil penne in salted water according to package directions then reserve ¼ cup pasta water before draining.
- Combine and toss:
- Mix the pasta roasted vegetables and sliced chicken in a large skillet with the pasta water over medium heat.
- Finish and serve:
- Stir in Parmesan parsley and lemon zest if using then add extra salt and pepper to taste.
Save This recipe became my go-to for nights when I want something comforting but not heavy. The way the roasted vegetables mingle with the pasta feels like a meal from an Italian kitchen but with half the effort.
Getting The Perfect Roast
I have learned that cutting vegetables into similar sizes is the key to even roasting. The cherry tomatoes cook faster than the bell peppers but that slight variation in texture actually works in this dish is favor giving you some bursty juicy bits alongside tender pieces.
Pasta Water Magic
That cloudy starchy water you usually pour down the drain is liquid gold. When you toss it with hot pasta and roasted vegetables it creates an emulsion that binds everything together without adding heavy cream or butter.
Making It Your Own
The beauty of this recipe is how adaptable it is. I have swapped asparagus for broccoli in spring and added mushrooms in fall. The technique stays the same but the flavors shift with the seasons.
- Try adding red pepper flakes to the chicken for a gentle heat
- Finish with a drizzle of good olive oil right before serving
- Use different pasta shapes like rotini or fusilli if that is what you have
Save This is the kind of recipe that makes weeknight cooking feel like a small victory. Enjoy every bite.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can marinate the chicken in the herb mixture for up to 4 hours before roasting. Prep your vegetables ahead and store in separate containers. Cook the pasta fresh just before serving for best texture.
- → What temperature should the chicken reach?
Chicken should reach an internal temperature of 74°C (165°F) when measured at the thickest part. Using a meat thermometer ensures it's cooked through without drying out.
- → Which vegetables work best as substitutes?
Asparagus, mushrooms, spinach, snap peas, and green beans all work wonderfully. Adjust cooking times slightly for denser vegetables like carrots or potatoes, adding them earlier to the oven.
- → How do I make this vegetarian?
Simply omit the chicken and double the vegetable quantities. Add protein with chickpeas, white beans, or tofu. The herb flavoring remains equally delicious and aromatic.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh herbs and light sauce beautifully. The acidity cuts through the richness of the olive oil and Parmesan.