Pin This 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 quick weeknight dinners It never fails to impress guests with its fresh flavors
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 This This recipe always brings the family together around the table It’s a shared favorite for its fresh flavors and simple cleanup
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 is perfect for busy weeknights Enjoy the fresh basil aroma and tender chicken every time
Recipe FAQs
- → How long should the chicken marinate?
For best flavor, marinate the chicken for at least 15 minutes; up to 30 minutes enhances the herbaceous and citrus notes.
- → Can I substitute the vegetables?
Yes, zucchini can be swapped with asparagus or green beans to vary texture and flavor while roasting.
- → What internal temperature indicates fully cooked chicken?
Chicken is done when it reaches an internal temperature of 165°F (74°C), ensuring safety and juiciness.
- → Is this dish suitable for gluten- and dairy-free diets?
Yes, all ingredients used are naturally free from gluten and dairy, making it suitable for those dietary needs.
- → What are good serving suggestions with this dish?
Pair with crusty bread, cooked rice, or quinoa to complement the roasted chicken and vegetables.