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 recipe quickly became a family favorite thanks to its fresh flavors and ease of preparation.
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
- 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 dish brings the family together on busy nights with its vibrant flavors and easy cleanup.
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.
Pin It 
This basil-soft chicken sheet pan dinner is perfect for weeknight meals when you want something flavorful but effortless.
Recipe FAQs
- → What can I substitute for zucchini in this dish?
Asparagus or green beans work well as alternatives and provide a similar texture and fresh flavor.
- → How can I make the chicken juicier?
Using boneless chicken thighs instead of breasts will yield a juicier result; just add about 5 extra minutes to the cooking time.
- → Can I prepare the marinade ahead of time?
Yes, the basil-lemon marinade can be mixed a few hours in advance to allow flavors to meld before marinating the chicken.
- → What side dishes pair well with this meal?
Serve with crusty bread, cooked rice, or quinoa to make the meal more filling and balanced.
- → How do I know when the chicken is fully cooked?
The chicken is done when its internal temperature reaches 165°F (74°C) and the juices run clear.