Save on Pinterest I stood in my tiny apartment kitchen wondering what to do with two chicken breasts and a random assortment of vegetables from my crisper drawer. The garlic was already sitting on the counter, its papery skins peeled back, and I thought why not roast everything together on one sheet pan. The smell that filled my place that evening changed how I thought about weeknight dinners forever.
My sister came over unexpectedly that night, starving after a long shift at work. She literally stopped in her tracks when she walked through the door, asking what smelled so incredible. We ate standing up at the kitchen counter, passing the serving bowl back and forth while she told me about her day.
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Ingredients
- Chicken breasts: Boneless and skinless cook evenly and slice beautifully after resting, though you could use thighs if you prefer more dark meat
- Fresh herbs: Rosemary and thyme make this dish sing, but dried herbs work if that is what you have in your pantry
- Colorful vegetables: The mix of red bell pepper, zucchini, red onion, cherry tomatoes, and broccoli adds sweetness, texture, and vitamins
- Penne pasta: The ridges catch the light sauce and bits of roasted garlic perfectly
- Reserved pasta water: This starchy liquid is the secret to creating a silky coating without adding heavy cream
- Lemon zest: A bright finish that cuts through the roasted flavors and wakes up the whole plate
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Instructions
- Preheat and prepare:
- Heat your oven to 200°C and line a baking sheet with parchment paper for easy cleanup later.
- Season the chicken:
- Coat the chicken breasts with olive oil, minced garlic, chopped rosemary and thyme, oregano, salt, and pepper until well covered.
- Arrange and roast:
- Place chicken on one side of the tray and arrange all the vegetables on the other, drizzling them with olive oil and seasoning before roasting for 20 to 25 minutes.
- Rest and slice:
- Let the chicken rest for 5 minutes to keep the juices inside, then slice it into thin strips against the grain.
- Cook the pasta:
- Boil the penne in salted water until al dente, remembering to reserve a quarter cup of that starchy cooking water before draining.
- Combine everything:
- Toss the cooked pasta, roasted vegetables, sliced chicken, and pasta water together in a large skillet over medium heat until warmed through.
- Finish and serve:
- Stir in the Parmesan cheese, fresh parsley, and lemon zest, then taste and adjust the seasoning before serving immediately.
Save on Pinterest This recipe became my go-to for dinner parties because it looks impressive but requires almost no active cooking time. I love setting everything on the table family style and watching friends help themselves to seconds.
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Choosing Your Vegetables
I have learned that some vegetables roast better than others. Root vegetables need more time, while soft vegetables like tomatoes cook quickly. Try to cut everything into similar sizes so they finish roasting at the same time.
Making It Vegetarian
My vegetarian friends love this dish when I double the vegetables and add some chickpeas or white beans for protein. The garlic herb mixture works just as well on roasted vegetables alone.
Perfecting the Pasta
Cooking pasta properly is an art form. Salt the water generously until it tastes like the sea, and always test the pasta a minute before the package says it will be done.
- Save more pasta water than you think you need
- Hot pasta absorbs sauce better than cold pasta
- Finish cooking the pasta in the skillet with the sauce for the best texture
Save on Pinterest There is something so satisfying about a one tray meal that tastes like you spent hours in the kitchen. Enjoy every bite.
Recipe FAQs
- → Can I make this vegetarian?
Yes! Simply omit the chicken and double the vegetables. You can also add white beans or chickpeas for extra protein to maintain a satisfying, balanced meal.
- → What other vegetables work well in this dish?
Asparagus, mushrooms, spinach, eggplant, or green beans make excellent additions or substitutions. Use whatever seasonal vegetables you have on hand for a versatile year-round dish.
- → Can I use a different pasta shape?
Absolutely! Fusilli, rotini, farfalle, or rigatoni all work beautifully. Short pasta shapes with ridges or curves tend to hold the light sauce and roasted vegetable pieces especially well.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil, adding more Parmesan and fresh herbs before serving to refresh the flavors.
- → Can I prepare this ahead of time?
You can roast the chicken and vegetables up to 2 days in advance. Cook the pasta fresh and toss everything together when ready to serve, adding a little extra pasta water to bring it all together.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the garlic and herbs beautifully. For red wine lovers, a light Chianti or Pinot Noir works nicely without overpowering the dish.
