Roasted Chicken and Autumn Vegetable Pasta
This one-pan dish combines tender roasted chicken with seasonal vegetables and pasta, creating a comforting meal perfect for October evenings.
Inspired by the themes of longevity and the importance of community, this recipe celebrates the harvest season by incorporating fresh, seasonal produce like Brussels sprouts and carrots, paired with nutritious chicken. The vibrant colors of the roasted vegetables reflect the richness of life and the connections we cultivate in our meals. The roasting technique enhances the natural sweetness of the veggies while infusing the pasta with flavor, making it a wholesome dish that nurtures both body and spirit. Inspired by What Jane Goodall Taught Us About Living a Long Life and Ophelia Disappeared: A Wall Street Analyst and a Deadly Shootout.
Instructions
- Preheat the oven to 200°C.
- In a large bowl, combine chicken thighs, Brussels sprouts (halved), carrots (sliced), minced garlic, olive oil, thyme, salt, and pepper. Toss until well-coated.
- Spread the mixture evenly on a large baking tray and roast for 25 minutes.
- While the chicken and vegetables roast, cook the pasta according to package instructions until al dente. Drain and set aside.
- After 25 minutes, remove the tray from the oven and add the cooked pasta to the tray. Toss everything together to mix.
- Return to the oven for an additional 10 minutes, allowing the pasta to soak up the flavors.
- Serve hot, garnished with fresh thyme if desired.