Lemon-Herb Roasted Chicken & Veggie Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant one-pan meal featuring tender chicken thighs, seasonal vegetables, and a bright lemon-herb sauce that comes together in under 30 minutes. This mediterranean-inspired one pot (gluten-free) ready in about 40 minutes pairs bone-in chicken thighs, olive oil, medium, sliced 1/4-inch thick zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, 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.

★ 4.5 (8 ratings) Prep: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Place in a large oven-safe skillet.
  2. Step 2: Arrange zucchini slices and cherry tomatoes around chicken in the skillet. Drizzle with remaining 1 tbsp olive oil and season with salt and pepper. Roast at 400°F (200°C) for 20 minutes until chicken is golden and vegetables are tender.
  3. Step 3: While chicken roasts, cook penne in a large pot of salted boiling water for 10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  4. Step 4: Remove skillet from oven. Add garlic, thyme, lemon juice, and vegetable broth to the skillet, scraping browned bits from bottom. Simmer for 2 minutes until slightly thickened.
  5. Step 5: Add cooked penne and 1/4 cup reserved pasta water to skillet. Toss until sauce coats pasta evenly and thickens, adding more pasta water if needed. Stir in fresh parsley and serve immediately with extra lemon wedges.

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Frequently asked questions

How long does Lemon-Herb Roasted Chicken & Veggie Pasta take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Herb Roasted Chicken & Veggie Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Lemon-Herb Roasted Chicken & Veggie Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Herb Roasted Chicken & Veggie Pasta for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Herb Roasted Chicken & Veggie Pasta gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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