Roasted veggie feta pasta with chicken

Mediterranean · Pasta · 45 min · Serves 4

Roasted vegetables and juicy chicken mingle with creamy feta and pasta in one gloriously simple dish—it's the kind of meal that feels special without any fuss. Everything cooks together, so cleanup is minimal and dinner comes together in under an hour.

Ingredients

• 1.2 kgboneless chicken thighs
• 350 gpenne or rigatoni pasta
• 2 mediumzucchini
• 2red bell peppers
• 1 largered onion
• 250 gcherry tomatoes
• 200 gcrumbled feta cheese
• 4 tbspolive oil
• 3garlic cloves
• 1 tspdried oregano
• to tastesalt and black pepper
• handfulfresh basil

Method

1. 1

   Preheat oven to 200°C (180°C fan / Gas 6). Cut the zucchini, peppers, and onion into chunky 2cm pieces. Pat the chicken dry and season well with salt and pepper.

2. 2

   Toss the vegetables, chicken, olive oil, minced garlic, and oregano on a large baking tray. Spread in a single layer and roast for 25–30 minutes until the chicken is cooked through and vegetables are tender and lightly charred.

   25–30 min

3. 3

   While everything roasts, cook the pasta according to packet instructions. Drain, reserving 150ml of pasta water.

   10–12 min

4. 4

   Add the cherry tomatoes to the roasting tray in the last 5 minutes of cooking.

   5 min

5. 5

   Tip the drained pasta into the roasting tray with the chicken and vegetables. Scatter feta over the top and toss gently, adding splashes of reserved pasta water until everything comes together in a loose, saucy consistency.

6. 6

   Tear in fresh basil, taste, and adjust seasoning. Serve warm straight from the tray or transfer to a large serving bowl.