Heat oven to 200°C, 180°C fan, Gas Mark 6. Place all the vegetables in a roasting tin, toss with the oil, scatter on the thyme and season. Cook for 30 – 40 minutes, until golden and tender, adding the chicken to the pan for the last 5 minutes.
Meanwhile bring a large pan of water to the boil and cook the pasta as instructed on the pack. Drain the pasta and add to the chicken and vegetables. Toss together well and stir in the basil. Serve with parmesan.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.