Save to Pinterest 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 a favorite in my home because it combines fresh flavors with ease of preparation. The marinade keeps the chicken tender and juicy every time.
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
- 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.
- Add Chicken to Pan:
- Nestle the marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over the top.
- Roast:
- 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.
- Garnish and Serve:
- Garnish with extra fresh basil and serve immediately.
Save to Pinterest This recipe has become a staple during family dinners, bringing everyone together over wholesome and colorful food.
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 to Pinterest Enjoy this effortless meal that combines fresh herbs and wholesome ingredients for a dinner you’ll want to make again and again.
Recipe Frequently Asked Questions
- → 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. Coat chicken evenly and let it sit at least 15 minutes for infused flavor.
- → Can I substitute the vegetables used?
Yes, zucchini can be swapped for asparagus or green beans to add variety while maintaining the fresh, roasted profile.
- → How do I know when the chicken is fully cooked?
Chicken is done when its internal temperature reaches 165°F (74°C) and juices run clear after roasting.
- → What are good serving suggestions for this dish?
Serve alongside crusty bread, cooked rice, or quinoa. A crisp white wine like Sauvignon Blanc complements the herbaceous flavors well.
- → Is this meal suitable for gluten-free and dairy-free diets?
Yes, this dish contains no gluten, dairy, nuts, or soy, making it safe for many dietary restrictions. Confirm mustard allergen labeling if needed.