Save The smell of rosemary and garlic roasting together is one of those things that makes everyone in the house suddenly appear in the kitchen. I started making this pasta on nights when I wanted something hearty but didn't want to stand over the stove for an hour. Everything goes on one tray, the oven does the work, and you end up with juicy chicken and caramelized vegetables that taste like you fussed. It's become my answer to weeknight chaos.
I made this for my neighbor after she had surgery, and she told me later it was the first thing that actually tasted good to her in days. There's something about the lemon zest at the end that brightens everything up without being sharp. She asked for the recipe three times before I finally wrote it down. Now I double the batch whenever I make it, because it freezes well and I like knowing there's a real meal waiting in the freezer.
Ingredients
- Boneless, skinless chicken breasts: I flatten mine out a bit with my palm so they cook evenly, nobody wants one thick end that's still pale while the rest is golden.
- Olive oil: Don't skimp here, it helps the herbs stick to the chicken and keeps everything from drying out in the oven.
- Fresh rosemary and thyme: Fresh makes a difference, but dried works in a pinch, just use less because dried herbs are more concentrated.
- Garlic: Minced fine so it coats everything and doesn't burn on the tray, I learned that the hard way.
- Red bell pepper: Adds sweetness and color, plus it gets a little charred at the edges which is the best part.
- Zucchini: Slice it into half-moons so it cooks through without turning to mush.
- Cherry tomatoes: They burst in the oven and create a little sauce that clings to the pasta.
- Broccoli florets: They get crispy tips and stay tender in the middle, my kids actually eat them this way.
- Penne pasta: The ridges catch the sauce and vegetables, but rigatoni or fusilli work just as well.
- Parmesan cheese: Freshly grated melts into the warm pasta and makes everything creamy without adding cream.
- Lemon zest: Optional but not really, it's what makes people ask what the secret ingredient is.
Instructions
- Prep the oven and tray:
- Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper. This keeps cleanup easy and stops anything from sticking.
- Coat the chicken:
- In a big bowl, toss the chicken breasts with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper until every surface is covered. The smell alone will make you hungry.
- Arrange everything on the tray:
- Put the chicken on one side of the tray, then spread the bell pepper, zucchini, onion, tomatoes, and broccoli on the other side. Drizzle the vegetables with olive oil, season lightly, and toss them so they're coated, then spread them out in a single layer so they roast instead of steam.
- Roast until golden:
- Slide the tray into the oven and roast for 20 to 25 minutes, until the chicken reaches 74°C (165°F) inside and the vegetables are tender with browned edges. Let the chicken rest for 5 minutes before slicing it thinly.
- Cook the pasta:
- While everything roasts, boil the penne in salted water until al dente, then save a quarter cup of the starchy pasta water before draining. That water is your secret weapon for making everything come together.
- Toss it all together:
- In a large skillet over medium heat, combine the cooked pasta, roasted vegetables, sliced chicken, and reserved pasta water. Toss gently so the pasta water helps everything cling together and nothing gets dry.
- Finish and serve:
- Stir in the Parmesan, fresh parsley, and lemon zest if you're using it, then taste and adjust the salt and pepper. Serve it right away with extra Parmesan and parsley on top.
Save My son, who usually picks out every vegetable, ate two full bowls of this and didn't say a word about the broccoli. I think it's because everything tastes like one dish instead of separate parts. The chicken juices mix with the tomatoes and the pasta water, and suddenly it's not just pasta and vegetables, it's dinner that actually feels complete. That's when I knew this recipe was a keeper.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. I reheat them in a skillet with a splash of water or broth to loosen everything up, the microwave works too but the skillet brings back that just-cooked texture. If you're freezing it, let it cool completely first, then pack it in freezer-safe containers and it'll keep for up to two months.
Swapping Ingredients
You can swap the vegetables for whatever you have, asparagus, mushrooms, and spinach all work beautifully. If you want to make it vegetarian, skip the chicken and double the vegetables, then add a can of drained white beans for protein. I've also used chicken thighs instead of breasts when they're on sale, they stay even juicier and the cooking time is about the same.
Serving Suggestions
This pairs really well with a crisp white wine like Sauvignon Blanc or Pinot Grigio, something that cuts through the richness of the Parmesan. A simple green salad with lemon vinaigrette on the side keeps things light, or you can serve it with garlic bread if you're feeding a crowd.
- Garnish with extra lemon zest and a drizzle of good olive oil for a restaurant finish.
- Serve with crusty bread to soak up any extra sauce left on the plate.
- For meal prep, portion it into containers right after it cools so you have grab and go lunches ready.
Save This is the kind of recipe that makes you feel like you have your life together, even on nights when you really don't. It's simple, satisfying, and the kind of thing people remember.
Recipe Guide
- → Can I prepare this dish ahead of time?
Yes, you can marinate the chicken and prep vegetables up to 4 hours in advance. Store in separate containers in the refrigerator. Roast and assemble just before serving for optimal freshness and texture.
- → What vegetables work best as substitutes?
Asparagus, mushrooms, spinach, snap peas, and cherry tomatoes are excellent alternatives. Use roughly the same total volume and adjust roasting time slightly if using vegetables with different densities. Leafy greens like spinach should be added after roasting.
- → How do I ensure the chicken stays juicy?
Don't skip the resting period after roasting—let it rest for 5 minutes before slicing. Also, monitor the internal temperature closely; chicken is safe at 74°C (165°F) but becomes dry if overcooked. Use a meat thermometer for accuracy.
- → Is this suitable for a vegetarian diet?
Absolutely. Omit the chicken and double the vegetable quantity. Keep all other ingredients the same. Consider adding extra Parmesan or a drizzle of quality olive oil at the end for richness and depth.
- → What pasta alternatives work well?
Penne is ideal for trapping sauce, but rigatoni, farfalle, or fusilli work beautifully. For whole wheat or gluten-free options, use similar shapes and follow package cooking times. The starchy pasta water remains essential for creating the silky sauce.
- → Can I use dried herbs instead of fresh?
Yes. Use one-third the amount of dried herbs compared to fresh—so 1 teaspoon dried rosemary instead of 1 tablespoon fresh. Dried herbs are more concentrated. Add dried herbs to the marinade; add fresh herbs near the end of cooking for brighter flavor.