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 dish has become my go-to for busy weeknights whenever I want something healthy yet flavorful on the table quickly.
Ingredients
- Protein & Marinade: 4 boneless, skinless chicken breasts (about 600 g total), 2 tablespoons olive oil, juice and zest of 1 lemon, 2 tablespoons fresh basil leaves, finely chopped (plus extra for garnish), 2 garlic cloves, minced, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper
- Vegetables: 2 medium zucchini, sliced into 1/2-inch rounds, 1 red bell pepper, cut into 1-inch pieces, 1 yellow bell pepper, cut into 1-inch pieces, 1 red onion, cut into wedges, 200 g cherry tomatoes, halved, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Instructions
- Step 1:
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Step 2:
- 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.
- Step 3:
- 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).
- Step 4:
- Arrange the 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.
- Step 5:
- Nestle the marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over the top.
- Step 6:
- Roast for 25 30 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and starting to brown.
- Step 7:
- Garnish with extra fresh basil and serve immediately.
Save to Pinterest My family loves gathering around this meal, sharing stories while enjoying the fresh herbs and vibrant veggies each bite brings.
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 None of the major allergens (no 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 dinner balances flavor and simplicity perfectly making it an effortless family favorite.
Recipe Q&A
- → How long should the chicken marinate for best flavor?
For optimal flavor, marinate the chicken for at least 15 minutes, but up to 30 minutes allows the herbs and lemon to deeply infuse the meat.
- → Can I substitute other vegetables for zucchini?
Yes, asparagus or green beans work well as alternatives and complement the basil-lemon marinade nicely.
- → What internal temperature indicates the chicken is fully cooked?
The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
- → Is it possible to use chicken thighs instead of breasts?
Absolutely. Using boneless chicken thighs adds extra juiciness; just extend the roasting time by about 5 minutes.
- → What are good serving suggestions for this dish?
Pair with crusty bread or serve over rice or quinoa to create a more substantial meal. A crisp Sauvignon Blanc or Pinot Grigio complements the flavors well.