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 dish quickly became a family favorite for busy weeknights thanks to its flavor and ease of preparation.
Ingredients
- 4 boneless, skinless chicken breasts: about 600 g total
- Olive oil: 2 tablespoons plus 1 tablespoon for vegetables
- Lemon: juice and zest of 1 lemon
- Fresh basil leaves: 2 tablespoons finely chopped plus extra for garnish
- Garlic cloves: 2 minced
- Honey: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Salt: 1/2 teaspoon plus 1/2 teaspoon for vegetables
- Black pepper: 1/4 teaspoon plus 1/4 teaspoon for vegetables
- Zucchini: 2 medium sliced into 1/2-inch rounds
- Red bell pepper: 1 cut into 1-inch pieces
- Yellow bell pepper: 1 cut into 1-inch pieces
- Red onion: 1 cut into wedges
- Cherry tomatoes: 200 g 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.
Save This meal always brings everyone to the table happy and satisfied after a long day.
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 is sure to become a recurring favorite for your family dinners.
Recipe FAQ
- → How do I marinate the chicken for best flavor?
Whisk together olive oil, lemon juice and zest, chopped fresh basil, minced garlic, honey, Dijon mustard, salt, and pepper. Coat the chicken breasts evenly and let them sit for at least 15 minutes for optimal infusion.
- → Can I substitute the vegetables in this dish?
Yes, zucchini slices may be swapped with asparagus or green beans to suit your preference while maintaining the fresh vegetable medley.
- → What temperature should the oven be preheated to?
Preheat the oven to 425°F (220°C) to ensure the chicken cooks thoroughly and the vegetables roast to tender, lightly browned perfection.
- → How do I know when the chicken is fully cooked?
Chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The roasting time is typically 25–30 minutes.
- → Are there any considerations for dietary restrictions?
This dish is naturally gluten-free and dairy-free. Be sure to check mustard labels for allergens if needed.
- → What are some serving suggestions to complement this meal?
Serve with crusty bread, cooked rice, or quinoa. For beverages, crisp white wines like Sauvignon Blanc or Pinot Grigio pair nicely.