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 quickly became a family favorite because of its fresh flavors and easy preparation.
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 1/2inch rounds, 1 red bell pepper cut into 1inch pieces, 1 yellow bell pepper cut into 1inch 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 This dinner often leads to lively family conversations around the table and plenty of seconds.
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 This dish is perfect for weeknight meals and leftovers reheat beautifully.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs can be substituted for added juiciness. Increase baking time by about 5 minutes for thorough cooking.
- → What vegetables work well in this dish?
Zucchini, bell peppers, red onion, and cherry tomatoes are ideal, but you can swap zucchini for asparagus or green beans if preferred.
- → How should I marinate the chicken for best flavor?
Combine olive oil, lemon juice and zest, fresh basil, garlic, honey, Dijon mustard, salt, and pepper. Pour over chicken and let sit up to 30 minutes before baking.
- → Is this dish suitable for gluten- and dairy-free diets?
Yes, all ingredients are naturally gluten- and dairy-free, making it a safe option for those with these dietary needs.
- → What sides pair well with this meal?
Consider serving with crusty bread, cooked rice, or quinoa, and pair with crisp wines like Sauvignon Blanc or Pinot Grigio.
- → Can I prepare this meal ahead of time?
Marinate the chicken in advance and store vegetables separately to maintain freshness, then assemble and roast just before serving.