Save The smell of roasting garlic and rosemary still takes me back to my tiny first apartment kitchen where I discovered that sheet pan dinners could actually taste restaurant worthy. I was trying to impress someone with what I called my fancy pasta but really just threw everything on one baking tray out of laziness. That accidental dinner turned into a weeknight staple I have made countless times since.
Last winter my sister came over exhausted from work and I made this for her. She took one bite and actually stopped talking mid sentence which never happens. Now she requests it whenever she visits and claims she can taste the difference between my version and anyone else though I am pretty sure it is just the extra Parmesan I sneak in at the end.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook through at the same rate as the vegetables
- 2 tbsp olive oil: Divide between coating the chicken and drizzling over the vegetables for even roasting
- 3 cloves garlic minced: Fresh garlic caramelizes beautifully in the oven much better than garlic powder
- 1 tbsp fresh rosemary chopped: Strip the needles backwards against the stem for the most aromatic release
- 1 tbsp fresh thyme chopped: If using dried crush it between your fingers first to wake up the oils
- 1 tsp dried oregano: This herb holds up well to high roasting temperatures
- ½ tsp salt and ½ tsp black pepper: Season generously since some will fall off during tossing
- 1 red bell pepper sliced: Red peppers are sweeter than green ones which balances the savory herbs
- 1 zucchini sliced into half moons: Do not slice too thin or they will turn to mush during roasting
- 1 small red onion sliced: Red onion becomes mild and sweet when roasted unlike the sharp raw bite
- 1 cup cherry tomatoes halved: They burst in the oven creating little pockets of juicy sauce
- 1 cup broccoli florets: Add these to the pan they develop crispy edges in the heat
- 350 g (12 oz) penne pasta: The ridges catch every bit of the herb infused sauce
- 1 tbsp olive oil: Toss this with the hot pasta right after draining to prevent sticking
- ¼ cup reserved pasta water: This starchy liquid is the secret to binding everything together
- ¼ cup grated Parmesan cheese: Use a microplane if you have one for the finest meltiest texture
- 2 tbsp chopped fresh parsley: Add this at the very end to keep its bright fresh color
- Zest of 1 lemon optional: This little burst of citrus cuts through the rich olive oil
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper:
- The parchment saves you from scrubbing roasted on cheese and herbs later plus it helps the vegetables brown evenly without sticking.
- Season the chicken:
- In a large bowl combine the chicken breasts with 2 tbsp olive oil minced garlic rosemary thyme oregano salt and pepper then toss thoroughly until every piece is coated.
- Arrange everything on the tray:
- Place chicken on one side of the prepared tray then arrange bell pepper zucchini onion cherry tomatoes and broccoli on the other side before drizzling vegetables with 1 tbsp olive oil and seasoning lightly.
- Roast until everything is tender and fragrant:
- Cook for 20 to 25 minutes until the chicken reaches 74°C (165°F) internally and vegetables are tender then remove from oven and let the chicken rest 5 minutes before slicing thinly.
- Cook the pasta:
- Boil penne in a large pot of salted water according to package directions until al dente then reserve exactly ¼ cup of the starchy cooking water before draining.
- Bring it all together:
- In a large skillet over medium heat combine the cooked pasta roasted vegetables sliced chicken and that precious reserved pasta water tossing gently until everything is heated through.
- Add the finishing touches:
- Stir in the Parmesan fresh parsley and lemon zest if using then taste and adjust the seasoning with more salt and pepper as needed before serving immediately.
Save This recipe saved me more times than I can count during those months when work felt endless and cooking seemed like a chore. There is something deeply comforting about a meal that comes together so simply yet tastes like you spent hours tending to it.
Making It Your Own
I have swapped in whatever vegetables were languishing in my crisper drawer from asparagus in spring to mushrooms in fall. The method stays the same and the flavor profile shifts just enough to keep things interesting without requiring any new techniques.
The Vegetarian Version
When my vegetarian friend comes over I simply omit the chicken and double the vegetables adding some chickpeas for protein. The roasting time stays exactly the same and honestly nobody misses the meat when the vegetables are this perfectly caramelized.
Wine Pairings
A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the olive oil and complements the fresh herbs beautifully. I have found that an overly oaky Chardonnay clashes with the lightness of this dish.
- Chill your white wine for at least 30 minutes before serving
- Look for Italian whites if you want to stick with the cuisine theme
- A light red like Pinot Noir works if you prefer red over white
Save Hope this becomes one of those recipes you turn to without even thinking the kind that feels like an old friend the moment you take that first bite.
Common Questions
- → Can I prepare this dish ahead of time?
Yes, you can prepare the chicken and vegetables up to 4 hours in advance. Keep them refrigerated, then roast when ready. The pasta should be cooked fresh just before serving to maintain its texture.
- → What vegetables work best as substitutions?
Asparagus, mushrooms, spinach, and sun-dried tomatoes are excellent alternatives. You can also use snap peas, baby carrots, or eggplant. Adjust roasting time based on vegetable density and size.
- → How do I ensure the chicken stays juicy?
Don't overcook the chicken—remove it from the oven when it reaches an internal temperature of 74°C (165°F). Allow it to rest for 5 minutes before slicing, which helps retain moisture and juices.
- → Can I make this vegetarian?
Absolutely. Simply omit the chicken and double the vegetable quantity. Consider adding chickpeas or white beans for additional protein and substance.
- → 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.
- → Can I use dried herbs instead of fresh?
Yes, use one-third the amount of dried herbs as fresh. Dried rosemary, thyme, and oregano are already included in the ingredient list as alternatives for convenience.