Heat oven to 200C/fan 180C/ gas 6.
Put the vegetables into a large roasting tin.
Scatter with the thyme and season. Drizzle
with 2 tbsp olive oil and roast for 40 mins,
Meanwhile, soak 8 wooden skewers.
Put the chicken into a shallow dish, then
mix with the lemon juice and pesto.
Thread the chicken and tomatoes onto
the skewers, then put onto a roasting tray.
Drizzle with the rest of the olive oil and
roast for 20 mins, turning once, until the
chicken is cooked through. Boil the pasta.
Toss half of the roasted vegetables and
pasta together, then serve with the pesto