Lemon-Herb Chicken & Roasted Vegetable Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant one-pan meal featuring tender chicken thighs with fresh herbs, roasted rainbow vegetables, and al dente pasta in a bright lemon-herb sauce. This italian-inspired one pot ready in about 55 minutes pairs boneless chicken thighs, pasta (such as penne), rainbow cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz boneless chicken thighs
• 8 oz pasta (such as penne)
• 1 cup rainbow cherry tomatoes
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1/2 medium, sliced into 1/4-inch wedges red onion
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 1 tbsp, chopped fresh thyme
• 1, zested and juiced lemon
• 1/2 cup dry white wine
• 1/4 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then season with 1/4 tsp salt and 1/8 tsp pepper.
2. Step 2: Toss tomatoes, zucchini, and red onion with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper on a sheet pan. Roast for 25 minutes until vegetables are tender and slightly caramelized.
3. Step 3: While vegetables roast, cook pasta in a large pot of boiling salted water for 8-10 minutes until al dente; reserve 1/2 cup pasta water before draining.
4. Step 4: Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add chicken thighs skin-side down and cook for 6-7 minutes until golden brown, then flip and cook 5 more minutes until cooked through; remove and set aside.
5. Step 5: Add minced garlic to the same skillet and sauté for 1 minute until fragrant, then pour in white wine and simmer for 2 minutes until reduced by half.
6. Step 6: Stir in lemon zest, juice, thyme, chicken broth, and 1/4 cup reserved pasta water; simmer for 3 minutes until sauce thickens slightly and coats the back of a spoon.
7. Step 7: Add drained pasta, roasted vegetables, and cooked chicken to the skillet. Toss gently until evenly coated and heated through, adding more pasta water if needed to achieve a creamy consistency.