Save to Pinterest Last Tuesday, I walked through the door carrying groceries and realized my apartment smelled completely neutral. No dinner aromas, no warmth, just the sterile scent of cleaning products from my morning routine. I dumped everything on the counter and decided tonight needed to feel like a proper home, even if I was cooking for one.
My neighbor knocked on my door midway through roasting, asking what smelled so incredible. I invited her in, and we ended up eating standing up at the counter, laughing about how we both used to think pasta dishes required hours of simmering sauce.
Ingredients
- Boneless chicken breasts: These stay juicy when roasted at high heat with the right herbs, and slicing them after resting keeps every bite tender
- Fresh garlic and herbs: Minced garlic disperses better than pressed here, and fresh rosemary has pine notes that dried simply cannot replicate
- Red bell pepper and zucchini: These soften beautifully in the oven and add sweetness that balances the savory chicken
- Cherry tomatoes: They burst during roasting and create little pockets of intense flavor throughout the dish
- Penne pasta: The ridges catch the light sauce and small bits of herbs, making every forkful satisfying
- Parmesan and lemon zest: The cheese adds umami depth while lemon zest brightens everything without overwhelming the herbs
Instructions
- Preheat and prep your sheet pan:
- Set your oven to 200°C (400°F) and line a baking tray with parchment paper, because cleaning roasted vegetable residue off metal trays is nobody's idea of a good time.
- Season the chicken generously:
- In a large bowl, toss chicken breasts with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper until thoroughly coated, letting the mixture cling to every surface.
- Arrange everything on the tray:
- Place chicken on one side of the prepared tray and arrange bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side, drizzling vegetables with olive oil and seasoning lightly before spreading them in a single, even layer.
- Roast until perfectly cooked:
- Cook for 20 to 25 minutes until the chicken reaches 74°C (165°F) internally and vegetables are tender and slightly caramelized, then let the chicken rest for 5 minutes before slicing it thinly.
- Cook the pasta al dente:
- Boil penne in salted water according to package directions, reserving exactly ¼ cup of the starchy pasta water before draining, because this liquid is what will bring everything together.
- Combine and serve:
- In a large skillet over medium heat, toss the cooked pasta, roasted vegetables, sliced chicken, and reserved pasta water until heated through, then stir in Parmesan, fresh parsley, and lemon zest before adjusting the seasoning.
Save to Pinterest That impromptu dinner with my neighbor has become a weekly tradition. We take turns adding different vegetables, but the herb-roasted chicken stays constant because some things are too good to change.
Getting The Vegetables Right
Cut your vegetables into uniform sizes so they roast at the same rate. I learned this the hard way when I once ended up with burnt pepper strips and undercooked broccoli florets on the same tray. The red onion should be sliced slightly thicker than you might think, because it will soften significantly in the oven's heat.
The Pasta Water Secret
That reserved ¼ cup of pasta water is not optional. The starch in the water creates a silky coating that helps the Parmesan cling to every piece of pasta instead of clumping at the bottom of the bowl. I forgot to save it once and the entire dish felt noticeably drier and less cohesive.
Making It Your Own
This recipe adapts beautifully to whatever vegetables you have on hand. I have used asparagus in spring, mushrooms in autumn, and even spinach leaves tossed in at the very end.
- Add red pepper flakes if you want some gentle heat
- Swap half the Parmesan for crumbled feta for a tangy variation
- Grate some extra lemon zest right before serving for the freshest flavor
Save to Pinterest This recipe has become my answer to days when comfort food needs to happen fast. The house smells incredible, the leftovers pack perfectly for lunch, and somehow it never fails to make a random Tuesday feel special.
Questions & Answers
- → Can I prepare this dish ahead of time?
You can marinate the chicken with herbs and oil up to 4 hours in advance. Prep vegetables separately and store in airtight containers. Assemble and cook fresh for best texture and flavor.
- → What vegetables work best as substitutes?
Asparagus, mushrooms, spinach, green beans, or snap peas are excellent alternatives. Choose vegetables with similar cooking times to ensure even doneness with the chicken.
- → How do I make this vegetarian?
Omit the chicken and double the vegetable quantities. Add chickpeas or white beans for protein. Increase cooking time slightly if using denser vegetables like root vegetables.
- → Can I use dried herbs instead of fresh?
Yes, use one-third the amount of dried herbs as fresh. Dried rosemary, thyme, and oregano work well. Mix them with oil to rehydrate slightly before coating the chicken.
- → What wine pairs well with this dish?
Crisp white wines complement the garlic and herbs beautifully. Try Sauvignon Blanc or Pinot Grigio for the best pairing with the light aromatic sauce.
- → How do I ensure the chicken stays moist?
Don't skip the resting period after roasting. Check internal temperature reaches 74°C (165°F) without overcooking. Slicing against the grain helps retain juices.