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 easy dinner quickly became a favorite, especially on busy weeknights when I need something flavorful without fuss.
Ingredients
- 4 boneless, skinless chicken breasts: about 600 g total
- Olive oil: 2 tablespoons for marinade, 1 tablespoon for vegetables
- Lemon juice and zest: from 1 lemon
- Fresh basil leaves: 2 tablespoons finely chopped plus extra for garnish
- Garlic cloves: 2, minced
- Honey: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Salt: 1/2 teaspoon for marinade, 1/2 teaspoon for vegetables
- Freshly ground black pepper: 1/4 teaspoon for marinade, 1/4 teaspoon for vegetables
- 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
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.
- Arrange 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 to 30 minutes or until the chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and starting to brown.
- Serve:
- Garnish with extra fresh basil and serve immediately.
Save This recipe has brought my family together on many busy evenings sharing healthy and delicious meals all around the table.
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.
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This dish is perfect for effortless weeknight dinners that impress both your taste buds and your guests.
Recipe FAQs
- → How long should the chicken marinate?
For best flavor, marinate the chicken for at least 15 minutes, though up to 30 minutes deepens the herbaceous notes.
- → Can I substitute the vegetables?
Yes, swapping zucchini for asparagus or green beans works well, adjusting roasting times slightly to maintain tenderness.
- → How do I know when the chicken is cooked?
Chicken is done when it reaches an internal temperature of 165°F (74°C) and juices run clear.
- → What oil is recommended for this dish?
Olive oil is used for marinating and roasting, enhancing flavor and helping vegetables caramelize properly.
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs add juiciness; increase baking time by about 5 minutes for even cooking.