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 favorite in my household and brings vibrant freshness to our dinner table
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
- Prepare 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
- Arrange Chicken and Vegetables:
- 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 This dish has brought many joyful family dinners where everyone loves the fresh flavors and easy cleanup
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
Save to Pinterest This sheet pan dinner offers a perfect balance of flavors and requires minimal effort making it ideal for busy weeknights
Recipe FAQs
- → How can I ensure the chicken stays moist?
Marinate the chicken for at least 15 minutes to infuse flavor and retain moisture during roasting. Using boneless, skinless chicken breasts helps them cook evenly and stay tender.
- → Can I substitute other vegetables?
Yes, asparagus or green beans work well as substitutes for zucchini. Choose vegetables that roast evenly and complement the basil-lemon marinade.
- → What internal temperature should the chicken reach?
The ideal internal temperature is 165°F (74°C) to ensure the chicken is fully cooked and safe to eat while remaining juicy.
- → Can I use bone-in chicken instead?
Bone-in pieces will require a longer roasting time; adjust accordingly and check for doneness to avoid overcooking the vegetables.
- → What sides pair well with this dish?
Serve with crusty bread, cooked rice, or quinoa to complement the savory flavors and create a complete meal.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture and flavor.