Pin It 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 house because of the bright basil flavors and easy prep I love how everything cooks together making cleanup effortless
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
Pin It My family especially loves gathering around the table when this meal is served It brings everyone together with its comforting flavors and colorful presentation
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
Nutritional Information
Calories 315 Total Fat 13 g Carbohydrates 14 g Protein 36 g per serving
Pin It This dish offers both flavor and simplicity making it perfect for busy weeknights that still call for a home-cooked meal
Recipe FAQs
- → How long should the chicken marinate?
Marinate the chicken for at least 15 minutes, up to 30 minutes, to allow the basil-lemon flavors to penetrate.
- → Can I substitute other vegetables?
Yes, you can swap zucchini for asparagus or green beans depending on availability and preference.
- → What temperature is best for roasting?
Roast the chicken and vegetables at 425°F (220°C) for about 25-30 minutes until cooked through and tender.
- → How to know when the chicken is done?
The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C) and juices run clear.
- → What oil works best for this dish?
Extra virgin olive oil is recommended for its flavor and healthy fats, used both in the marinade and to coat the vegetables.
- → Can boneless skinless thighs be used instead?
Yes, boneless skinless thighs can be used for a juicier result; add about 5 extra minutes to the roasting time.