Pin to Board 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 has quickly become a staple in our household due to its ease and fantastic flavors.
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 to Board This recipe always brings the family together around the table for a wholesome meal.
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 to Board 
This dish is perfect for busy weeknights and ensures a nutritious meal full of flavor.
Common Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs can be used for a juicier texture. Just increase roasting time by about 5 minutes to ensure doneness.
- → What vegetables work well in this dish?
Zucchini, bell peppers, red onion, and cherry tomatoes roast nicely, but asparagus or green beans can be swapped in for variety.
- → How do I ensure the chicken stays tender?
Marinating the chicken in the basil-lemon mixture for at least 15 minutes helps lock in moisture and flavor before roasting.
- → What oven temperature is ideal for roasting?
Roast at 425°F (220°C) to achieve nicely browned vegetables and perfectly cooked chicken within 25–30 minutes.
- → Can this be prepared ahead of time?
Yes, marinate the chicken in advance and chop vegetables ahead. Assemble just before roasting for best freshness and flavor.