Lemon Chicken Pasta with Roasted Vegetables **Marinade**
Add the juice of half the lemon to the chicken bag marinade at least 2 hours before cooking. Preheat oven to 400 degrees. Toss the vegetables in a large bowl with 1/4 C. of oil and a little salt and pepper. Layer on a baking sheet in a single layer and bake for 12-15 minutes. Boil pasta in salted water for 8-9 minutes and the pasta is al dente. Remove 1 C. of pasta water before draining noodles. In a large skillet, add 1 T. of oil and cook the chicken on medium high heat for 3-5 minutes on one side, flip, and 5-7 minutes on the other side, until done. You can also grill or broil. Let sit 5 minutes and slice chicken. In the same skillet sauté the onions until softened, 3-4 minutes. In a large pot or bowl, toss together the onions, roasted veggies, herbs, cheese, and add pasta water until desired consistency. (You can do this on low heat in a large pot too) Drizzle with the other half of the lemon (juice) Top each plate with sliced chicken. Serve.