Save 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 has become a staple in my household for busy weeknights. The fresh basil and lemon really brighten up the chicken and vegetables making dinner both healthy and delicious.
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
- Combine on Sheet Pan:
- 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 & Serve:
- Garnish with extra fresh basil and serve immediately
Pin it Our family loves gathering around this meal after a long day it always brings smiles and a sense of comfort while enjoying wholesome food.
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
Pin it This recipe balances fresh herbs and zesty lemon perfectly making it a fresh and light dinner option for any night of the week.
Frequently Asked Questions
- → How long should the chicken marinate?
Marinate the chicken for at least 15 minutes to allow the basil and lemon flavors to infuse, or up to 30 minutes for a deeper taste.
- → Can I substitute the vegetables?
Yes, zucchini can be replaced with asparagus or green beans to suit your preference.
- → What temperature is ideal for roasting?
Roasting at 425°F (220°C) ensures tender chicken and perfectly roasted vegetables.
- → Is there a recommended cooking tool?
A large sheet pan lined with parchment paper simplifies cooking and cleanup.
- → Can chicken thighs be used instead?
Boneless chicken thighs can be substituted for added juiciness, extending baking time by about 5 minutes.
- → What pairs well with this meal?
Serve with crusty bread or grains like rice or quinoa, and complement with crisp white wines such as Sauvignon Blanc or Pinot Grigio.