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 quickly became a favorite in our household for busy weeknights thanks to its vibrant flavors and minimal fuss.
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
- 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 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.
- Assemble:
- Nestle the marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over the top.
- Roast:
- 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.
- Garnish and Serve:
- Garnish with extra fresh basil and serve immediately.
Save to Pinterest Preparing this meal has become a favorite family activity especially when everyone gathers in the kitchen to chop vegetables together.
Notes
Swap zucchini for asparagus or green beans if desired Substitute boneless chicken thighs for extra juiciness add 5 minutes to baking time 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 sheet pan dinner perfectly combines flavor and convenience making weeknight meals effortless and delicious.
Recipe Q&A
- → How long should the chicken marinate?
Marinate the chicken for at least 15 minutes to allow flavors to penetrate, but up to 30 minutes yields a deeper herbaceous taste.
- → Can I substitute the vegetables?
Yes, zucchini can be swapped for asparagus or green beans for different textures and flavors.
- → What is the optimal oven temperature for roasting?
Preheat the oven to 425°F (220°C) to achieve perfectly roasted chicken and tender vegetables with slight caramelization.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- → What are good serving suggestions?
Serve the dish with crusty bread or over cooked rice or quinoa for a satisfying meal. Pair with crisp white wines like Sauvignon Blanc or Pinot Grigio.