Herb-Roasted Chicken with Vegetables and Parmesan Pasta

Ingredients

For the Chicken & Vegetables:

- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fresh rosemary, chopped
- 1 large onion, sliced
- 2 medium carrots, sliced
- 1 fennel bulb, sliced
- 4 garlic cloves, crushed
- 1 teaspoon turmeric
- 2 bay leaves

For the Broth & Pasta:

- 2 cups chicken broth
- 1 cup vegetable broth
- 1 zucchini, sliced
- 1 cup chopped kale
- 8 ounces dried pasta (such as penne or fusilli)

For Serving:

- Sea salt to taste
- Fresh ground black pepper to taste
- 1 lemon, sliced
- 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the Oven
Preheat your oven to 400°F (200°C).

2. Prepare the Chicken & Veggies
In a large mixing bowl, combine chicken thighs, olive oil, salt, pepper, thyme, rosemary, onion, carrots, fennel, garlic, turmeric, and bay leaves. Toss to coat the chicken and vegetables evenly.

3. Roast the Chicken & Vegetables
Spread the mixture in a single layer on a large roasting pan. Roast in the preheated oven for 35 minutes, or until the chicken is golden brown and fully cooked through, reaching an internal temperature of 165°F (75°C).

4. Prepare the Broth & Vegetables
While the chicken is roasting, bring a pot of chicken and vegetable broth to a simmer over medium heat. Add the zucchini and kale, and simmer until the vegetables are tender, about 5-7 minutes.

5. Cook the Pasta
In a separate large pot, bring water to a boil. Add a pinch of salt and cook the pasta according to package instructions until al dente. Drain and set aside.

6. Combine and Serve
Once the chicken is done roasting, remove it from the oven. Plate the chicken with the roasted vegetables, then spoon some of the broth and cooked vegetables over the pasta. Garnish with lemon slices, a sprinkle of sea salt and fresh ground black pepper, and a generous heap of grated Parmesan cheese.

Total Time

PT1H
1 hour

Type of Dish

Dinner

Keywords

Chicken recipes, Roasted chicken, Parmesan pasta, Herb chicken, Kale, Zucchini, Comfort food, Healthy dinner, Easy recipes, Oven-roasted

Recipe Yield

Feeds 4 adults

Calories

2,500 calories total

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