Save Pin 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 dish quickly became my go-to for busy weeknights because it requires little prep yet delivers big on flavor and nutrition.
Ingredients
- 4 boneless, skinless chicken breasts: about 600 g total
- 2 tablespoons olive oil: for marinade and roasting
- Juice and zest of 1 lemon: fresh and bright
- 2 tablespoons fresh basil leaves: finely chopped plus extra for garnish
- 2 garlic cloves: minced
- 1 teaspoon honey: for subtle sweetness
- 1 teaspoon Dijon mustard: adds depth
- 1/2 teaspoon salt: seasoning
- 1/4 teaspoon freshly ground black pepper: seasoning
- 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: for vegetables
- 1/2 teaspoon salt: seasoning for vegetables
- 1/4 teaspoon black pepper: seasoning for vegetables
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 Pin This recipe brings everyone to the table especially on busy nights when we want wholesome food fast.
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
Save Pin 
Enjoy this simple, flavorful dinner that is both nutritious and easy to prepare.
Recipe FAQs
- → Can I substitute the chicken breasts with thighs?
Yes, boneless chicken thighs can be used for a juicier result. Increase baking time by about 5 minutes to ensure they are cooked through.
- → What vegetables work best for this dish?
Zucchini, bell peppers, red onion, and cherry tomatoes provide great color and flavor. You can swap zucchini for asparagus or green beans as desired.
- → How long should the chicken marinate?
The chicken can marinate for as little as during vegetable prep or up to 30 minutes for deeper flavor infusion.
- → What temperature should I roast the dish at?
Preheat the oven to 425°F (220°C) for optimal roasting, which helps achieve tender vegetables and juicy chicken.
- → Can this dish be made gluten-free and dairy-free?
Yes, this dish naturally avoids gluten and dairy ingredients, making it suitable for those diets.