By: Kate Davies
The flavors in this dish are so bright and fresh. Asparagus, cherry tomatoes, lemon zest, shallots, garlic, and rosemary accompany balsamic-marinated chicken on a single tray under high heat, and it all cooks in less than 25 minutes.
Cook your pasta while the tray is in the oven; you want everything to be hot when it comes together. As the tomatoes roast they break down, and their liquid forms the base for your sauce.
Combine the roasted chicken and vegetables with the goat cheese, cooked rotini, and up to 1/4 cup of reserved pasta water to achieve the proper consistency for the sauce. Stir it all together, top with a bit of parmesan cheese, and serve.
Tray Baked Chicken and Veg with Goat Cheese and RotiniPrint Recipe
- 1 lb/450g boneless skinless chicken breast, cubed
- 2 T extra virgin olive oil
- 2 t balsamic vinegar
- 1/2 t kosher salt
- 1 lb/450 asparagus, cut into 2"/5cm lengths
- 12 oz/340g cherry or grape tomatoes, halved
- 1 shallot, chopped
- 1 clove garlic, minced
- zest of 1 lemon
- 2 sprigs fresh rosemary
- 14 oz/400g dried rotini pasta
- 6 oz/170g goat cheese
Preheat the oven to 425°F/220°C
Combine the 2T olive oil and 2t balsamic vinegar in a large bowl with the chicken pieces and the salt, and set aside while you prep the rest.
Add the tomatoes, asparagus, shallots, garlic, lemon zest, and rosemary to the bowl with the chicken.
Mix well to coat everything with oil and vinegar.
Evenly spread the ingredients onto a sheet pan, and roast for about 20 minutes (things should be browning and sizzling at this point).
While the tray is in the oven, bring your salted pasta water to a boil, and cook the rotini.
When the rotini is fully cooked, reserve 1/2 cup pasta water and strain the rest.
Combine the pasta, the chicken and vegetables with the pan juices, and the goat cheese.
If the pasta looks dry, add a bit of the reserved pasta water.
Check the seasoning, add salt and pepper as desired, and serve with a bit of freshly grated parmesan.
This dish is just as lovely without the chicken. Just add the olive oil, balsamic, and salt to the veg before you roast everything.