Save to Pinterest A vibrant, herbaceous weeknight dinner featuring tender chicken and roasted vegetables, all bathed in a zesty basil-lemon marinade. Perfect for a simple, one-pan meal with minimal cleanup.
This recipe quickly became a family favorite with its fresh basil notes and the ease of roasting everything together.
Ingredients
- 4 boneless, skinless chicken breasts: About 600 g total
- Olive oil: 2 tablespoons for marinade plus 1 tablespoon for vegetables
- Lemon: Juice and zest of 1 lemon
- Fresh basil leaves: 2 tablespoons finely chopped plus extra for garnish
- Garlic cloves: 2, minced
- Honey: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Salt: 1/2 teaspoon for marinade plus 1/2 teaspoon for vegetables
- Black pepper: 1/4 teaspoon for marinade plus 1/4 teaspoon for vegetables
- Zucchini: 2 medium, sliced into 1/2-inch rounds
- Red bell pepper: 1, cut into 1-inch pieces
- Yellow bell pepper: 1, cut into 1-inch pieces
- Red onion: 1, cut into wedges
- Cherry tomatoes: 200 g, halved
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Make Marinade:
- In a small bowl, whisk together 2 tablespoons olive oil, lemon juice and zest, basil, garlic, honey, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Marinate Chicken:
- Place the chicken breasts in a large bowl or zip-top bag. Pour the marinade over the chicken, turning to coat. Let marinate while you prepare the vegetables or up to 30 minutes for deeper flavor.
- Prepare Vegetables:
- Arrange zucchini, bell peppers, red onion, and cherry tomatoes on the prepared sheet pan. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and spread in an even layer, leaving space for the chicken.
- Arrange Chicken:
- Nestle marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over the top.
- Roast:
- Roast for 25 to 30 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and starting to brown.
- Serve:
- Garnish with extra fresh basil and serve immediately.
Save to Pinterest This dish never fails to bring everyone to the table eager to share stories from their day while enjoying a wholesome homemade meal.
Notes
Serve with crusty bread or over cooked rice or quinoa for a heartier meal. Pair with a crisp Sauvignon Blanc or Pinot Grigio.
Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains no major allergens gluten, dairy, nuts, or soy. If using mustard, check for allergen labeling. Always verify ingredient labels if you have food allergies.
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This sheet pan dinner is a perfect weeknight solution combining fresh flavors with easy preparation.
Recipe Questions
- → Can I substitute other vegetables?
Yes, vegetables such as asparagus or green beans can replace zucchini for a different texture and flavor.
- → How long should the chicken marinate?
Marinating for at least 15 minutes allows the flavors to infuse, though up to 30 minutes improves depth.
- → Is it possible to use chicken thighs instead?
Boneless chicken thighs can be used, requiring about 5 additional minutes of roasting for juicy results.
- → What is the best way to ensure chicken is cooked through?
Roast until the internal temperature reaches 165°F (74°C) and the juices run clear for safety and tenderness.
- → Can this dish be paired with any side?
Yes, crusty bread, cooked rice, or quinoa complement the flavors and make the meal more filling.