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 was an instant favorite at my dinner table, bringing fresh flavors and easy prep that make weeknight cooking a breeze.
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.
Save This dish always brings the family together around the table, sharing stories as we enjoy the fresh, comforting flavors.
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.
Save 
Enjoy this wholesome meal any night of the week for a quick and flavorful dinner.
Questions & Answers
- → What is the best way to marinate the chicken?
Whisk olive oil, lemon juice and zest, chopped basil, garlic, honey, Dijon mustard, salt, and pepper together. Coat the chicken thoroughly and let it marinate at least 15 minutes, up to 30 for richer flavor.
- → Can I substitute the vegetables in this dish?
Yes, zucchini can be replaced with asparagus or green beans to vary texture and flavor while keeping the vibrant vegetable medley.
- → How do I know when the chicken is perfectly cooked?
Roast until the internal temperature reaches 165°F (74°C) and the juices run clear, ensuring the chicken is tender and safe to eat.
- → Are there suggested pairings for this meal?
This herb-infused dish pairs well with crusty bread or serves nicely over cooked rice or quinoa. For drinks, crisp Sauvignon Blanc or Pinot Grigio complement the flavors.
- → Is this dish suitable for special diets?
Yes, it is naturally gluten-free and dairy-free, accommodating those with common allergen sensitivities.
- → Can boneless chicken thighs be used instead?
Boneless thighs can be substituted for a juicier texture, just add about 5 minutes to the roasting time to ensure thorough cooking.