Save Last Tuesday, my kitchen smelled like an Italian grandmother's house, and I wasn't even trying that hard. The rosemary and thyme hit the hot olive oil and suddenly the whole apartment felt warmer, cozier, like someone should be pouring wine. I'd been roasting chicken and vegetables together for years, but adding that herb mixture directly to the chicken before it hit the oven changed everything. The way those aromatics get into the meat while it roasts is pure magic. Sometimes the simplest additions make the biggest difference.
My friend Sarah came over unexpectedly that night and we ended up eating straight from the skillet, standing at the counter, catching up about everything and nothing. She took three bites and demanded the recipe immediately. There's something about roasted vegetables that turns a simple pasta dinner into something you want to share with people you actually like.
Ingredients
- 2 large boneless skinless chicken breasts: Cutting them into even sized pieces before marinating helps them cook at the same rate as the vegetables
- 2 tbsp olive oil: This is what helps those herbs stick to the chicken and creates that beautiful golden brown exterior
- 3 cloves garlic minced: Don't be shy with the garlic since it mellows beautifully during roasting
- 1 tbsp fresh rosemary chopped: Fresh herbs make such a difference here but dried work in a pinch at one third the amount
- 1 tbsp fresh thyme chopped: Thyme holds up well to high heat and infuses the chicken with its woodsy flavor
- 1 tsp dried oregano: This adds that classic Italian background note without overwhelming the other herbs
- ½ tsp salt: Keep in mind you'll season the vegetables separately too
- ½ tsp black pepper: Freshly cracked gives you those little sparks of heat throughout
- 1 red bell pepper sliced: The sweetness balances all those savory herbs perfectly
- 1 zucchini sliced into half moons: Don't slice too thin or they'll disappear during roasting
- 1 small red onion sliced: Red onion stays slightly sweet where yellow would get too sharp
- 1 cup cherry tomatoes halved: They burst and create little pockets of concentrated flavor
- 1 cup broccoli florets: They get nutty and sweet in the oven and add great texture variation
- 350 g (12 oz) penne pasta: The ridges catch all that flavorful pasta water and sauce
- 1 tbsp olive oil: For the vegetables so they roast beautifully instead of steaming
- ¼ cup reserved pasta water: This liquid gold is what pulls everything together into a cohesive dish
- ¼ cup grated Parmesan cheese: Adds that salty umami finish that makes everything taste complete
- 2 tbsp chopped fresh parsley: Brings a bright fresh note that cuts through the rich roasted flavors
- Zest of 1 lemon optional: I think it's essential but if you hate lemon leave it out
- Extra salt and pepper to taste: Trust your palate at the end and adjust until it sings
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line a baking tray with parchment paper because nobody enjoys scrubbing roasted vegetable residue off pans.
- Season the chicken:
- In a large bowl combine the chicken breasts with olive oil, minced garlic, rosemary, thyme, oregano, salt and pepper, tossing until every piece is thoroughly coated.
- Arrange for roasting:
- Place chicken on one side of the prepared tray and arrange the bell pepper, zucchini, onion, cherry tomatoes and broccoli on the other side.
- Prep the vegetables:
- Drizzle the vegetables with 1 tbsp olive oil and season lightly with salt and pepper then toss to coat and spread in an even single layer.
- Roast everything:
- Cook for 20 to 25 minutes until the chicken reaches 74°C (165°F) internally and vegetables are tender and starting to caramelize in spots.
- Rest and slice:
- Let the chicken rest for 5 minutes so the juices redistribute then slice into thin strips against the grain.
- Cook the pasta:
- While everything roasts boil the penne in salted water according to package directions until al dente, reserving ¼ cup of the starchy cooking water before draining.
- Combine and toss:
- In a large skillet over medium heat combine the cooked pasta, roasted vegetables, sliced chicken and reserved pasta water, tossing gently to heat everything through.
- Finish with flair:
- Stir in the Parmesan, fresh parsley and lemon zest if using, then adjust the seasoning with more salt and pepper until it tastes perfect to you.
Save This recipe has become my go to for nights when I want something that feels special but doesn't require three hours and a marathon grocery trip. There's something so satisfying about pulling that tray from the oven, all golden and fragrant, and knowing dinner is basically done.
Making It Your Own
I've swapped in whatever vegetables looked sad in my crisper drawer and this recipe has never let me down. Asparagus works beautifully in spring, mushrooms add meatiness in fall, and spinach wilts in right at the end for some extra green.
Timing Is Everything
The trick is getting the pasta water boiling before the chicken even goes into the oven. That way everything finishes at roughly the same time and you're not standing around waiting for water to boil while your roasted vegetables lose their perfect texture.
Serving Suggestions
A crisp white wine cuts through the richness of the roasted chicken and Parmesan while complementing all those sweet roasted vegetables. I like to set out extra Parmesan at the table because some people like to turn their pasta into a cheese situation.
- A green salad with vinaigrette balances the meal nicely
- Crusty bread never hurts for soaking up any remaining sauce
- This serves four generously or six if you're serving a starter
Save Hope this finds its way into your regular rotation too, because life is too short for boring pasta dinners.
Common Recipe Questions
- → Can I prepare the chicken and vegetables ahead of time?
Yes, you can prep all ingredients the night before. Toss the chicken with seasonings in a bowl, chop vegetables, and store separately in airtight containers. Cook everything fresh on the day for best results, though the assembly happens quickly.
- → What vegetables work best as substitutes?
Asparagus, mushrooms, spinach, snap peas, and cherry tomatoes all work wonderfully. Choose vegetables with similar cooking times—aim for 20–25 minutes at 200°C. Heartier vegetables like carrots may need a head start in the oven.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 74°C (165°F) at the thickest part. The chicken will also show no pink when sliced. Letting it rest 5 minutes after roasting keeps it juicy.
- → Why reserve pasta water?
Starchy pasta water helps emulsify and coat the pasta evenly when combined with the vegetables and chicken. It creates a light, cohesive sauce without requiring cream or excess oil. Start with ¼ cup and add more if needed.
- → Can I make this vegetarian?
Absolutely. Omit the chicken and increase the vegetable quantity by half. Add protein-rich options like chickpeas, white beans, or extra mushrooms. The cooking time remains the same since vegetables roast at the same temperature.
- → What wine pairs best with this dish?
Crisp white wines complement the fresh herbs and garlic flavors beautifully. Sauvignon Blanc, Pinot Grigio, or Vermentino are excellent choices. Their acidity balances the richness of the Parmesan and olive oil.