Save 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 favorite in my household for its fresh flavors and effortless preparation.
Ingredients
- 4 boneless skinless chicken breasts: about 600 g total
- 2 tablespoons olive oil: divided
- Juice and zest of 1 lemon: fresh
- 2 tablespoons fresh basil leaves: finely chopped plus extra for garnish
- 2 garlic cloves: minced
- 1 teaspoon honey: any kind
- 1 teaspoon Dijon mustard: helps flavor
- Salt: 1/2 teaspoon for marinade plus 1/2 teaspoon for vegetables
- Black pepper: 1/4 teaspoon freshly ground for marinade plus 1/4 teaspoon for 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
Instructions
- Step 1 Preheat:
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Step 2 Mix 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.
- Step 3 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.
- Step 4 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.
- Step 5 Combine:
- Nestle the marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over the top.
- Step 6 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.
- Step 7 Garnish and Serve:
- Garnish with extra fresh basil and serve immediately.
Save This meal quickly became a family favorite during busy weeknights bringing everyone together at the table.
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 
This basil-soft chicken and veggie sheet pan dinner is both flavorful and easy to make perfect for weeknight meals.
Common Questions
- → How long should the chicken marinate?
Marinate the chicken for at least 15 minutes to allow the basil-lemon flavors to infuse, but up to 30 minutes will deepen the taste.
- → Can I substitute the vegetables?
Yes, zucchini can be swapped for asparagus or green beans to suit seasonal availability or preference.
- → What is the recommended cooking temperature?
Roast at 425°F (220°C) to ensure the chicken cooks evenly and the vegetables caramelize nicely.
- → Is there a suggested side to accompany this dish?
Serve with crusty bread, cooked rice, or quinoa to complement the flavors and provide a hearty finish.
- → Can chicken thighs be used instead?
Yes, boneless chicken thighs can replace breasts for juicier meat; simply add 5 extra minutes to the cooking time.