# What You'll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts
02 - 2 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 1 tbsp fresh rosemary, chopped
05 - 1 tbsp fresh thyme, chopped
06 - 1 tsp dried oregano
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
→ Vegetables
09 - 1 red bell pepper, sliced
10 - 1 zucchini, sliced into half-moons
11 - 1 small red onion, sliced
12 - 1 cup cherry tomatoes, halved
13 - 1 cup broccoli florets
→ Pasta
14 - 12 oz penne pasta
15 - 1 tbsp olive oil
16 - 1/4 cup reserved pasta water
→ Finish
17 - 1/4 cup grated Parmesan cheese
18 - 2 tbsp chopped fresh parsley
19 - zest of 1 lemon
20 - extra salt and pepper to taste
# Method:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a large bowl, combine chicken breasts with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Toss well to coat.
03 - Place chicken on one side of the prepared tray. Arrange bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side. Drizzle vegetables with 1 tbsp olive oil and season lightly with salt and pepper. Toss to coat and spread in a single layer.
04 - Roast for 20–25 minutes, until the chicken is cooked through (internal temp 165°F) and vegetables are tender. Remove from oven. Let chicken rest 5 minutes, then slice thinly.
05 - Meanwhile, cook penne in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
06 - In a large skillet over medium heat, combine cooked pasta, roasted vegetables, sliced chicken, and reserved pasta water. Toss gently to combine and heat through.
07 - Stir in Parmesan, fresh parsley, and lemon zest. Adjust seasoning with salt and pepper. Serve immediately, garnished with extra Parmesan and parsley.
