Pin it 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 household for easy weeknight dinners with minimal prep and cleanup.
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 zesty
- 2 tablespoons fresh basil leaves: finely chopped plus extra for garnish
- 2 garlic cloves: minced
- 1 teaspoon honey: for sweetness
- 1 teaspoon Dijon mustard: tangy flavor
- 1/2 teaspoon salt: seasoning for chicken and veggies
- 1/4 teaspoon freshly ground black pepper: seasoning for chicken and veggies
- 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.
Pin it This is a favorite family meal that brings everyone to the table quickly and leaves a warm, satisfying feeling after dinner.
Serving Suggestions
Serve with crusty bread or over cooked rice or quinoa for a heartier meal.
Pairing Ideas
Pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio.
Allergen Information
Contains none of the major allergens such as gluten, dairy, nuts, or soy. Always verify ingredient labels if you have food allergies.
Pin it This sheet pan dinner is a perfect combination of fresh flavors and ease making weeknight cooking a breeze.
Recipe FAQ
- → How long should the chicken marinate?
Marinate the chicken for at least 15 minutes up to 30 minutes to allow the basil-lemon flavors to penetrate for tender, flavorful meat.
- → Can I substitute other vegetables?
Yes, zucchini can be swapped for asparagus or green beans to suit your preference or seasonal availability.
- → What internal temperature ensures the chicken is cooked?
Cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure it is safe and juicy.
- → What oils work best for roasting?
Extra virgin olive oil is ideal for roasting and marinating as it adds a rich flavor and helps with caramelization.
- → How can I add more moisture to the dish?
Swapping boneless chicken breasts for thighs adds juiciness, and adding a bit more olive oil can help keep ingredients moist during roasting.
- → What sides pair well with this dish?
This meal pairs beautifully with crusty bread, cooked rice, or quinoa for a more filling experience.