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 has quickly become a family favorite for busy weeknights thanks to its ease and fresh flavors.
Ingredients
- 4 boneless, skinless chicken breasts: about 600 g total
- 2 tablespoons olive oil: for marinade and vegetables
- Juice and zest of 1 lemon: adds zesty flavor
- 2 tablespoons fresh basil leaves: finely chopped plus extra for garnish
- 2 garlic cloves: minced
- 1 teaspoon honey: for sweetness
- 1 teaspoon Dijon mustard: for tanginess
- 1/2 teaspoon salt: to season
- 1/4 teaspoon freshly ground black pepper: to season
- 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
- 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 meal always brings us together around the table for a cozy dinner full of fresh flavors and smiles.
Notes
Serve with crusty bread or over cooked rice or quinoa for a heartier meal.
Pairings
Pair with a crisp Sauvignon Blanc or Pinot Grigio.
Tips
Make sure to marinate the chicken long enough to soak up the flavors.
Save 
This sheet pan dinner is a perfect blend of ease, nutrition, and flavor ideal for weeknight meals.
Your Questions Answered
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to allow the basil-lemon flavors to infuse. For a deeper taste, marinate up to 30 minutes.
- → Can I substitute the vegetables?
Yes, you can swap zucchini for asparagus or green beans depending on your preference or seasonal availability.
- → What temperature should I roast at?
Roast the chicken and vegetables on a sheet pan at 425°F (220°C) for 25 to 30 minutes until chicken is cooked through and vegetables are tender.
- → Is this dish suitable for special diets?
This meal is gluten- and dairy-free, making it suitable for those with common allergies. Always check individual ingredient labels for any allergens.
- → Can I use chicken thighs instead?
Yes, boneless chicken thighs can be used for a juicier result. Increase baking time by about 5 minutes to ensure doneness.