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 became a family favorite because of its ease and vibrant flavors that impress without much effort.
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 We often gather around the table sharing stories as the savory aroma fills the kitchen making every meal memorable.
Notes
Swap zucchini for asparagus or green beans if desired 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 easy sheet pan dinner is perfect for busy nights keeping meals healthy flavorful and fuss-free.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate for at least 15 minutes to infuse flavors, up to 30 minutes for deeper taste without affecting texture.
- → Can I substitute the vegetables?
Yes, zucchini can be swapped with asparagus or green beans for similar texture and flavor profiles.
- → What internal temperature ensures chicken is properly cooked?
Cook chicken until it reaches an internal temperature of 165°F (74°C) for safe and juicy results.
- → Is this suitable for gluten-free and dairy-free diets?
Yes, all ingredients are naturally free from gluten and dairy, making it suitable for these diets.
- → What pairs well as a beverage with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the bright, herbaceous flavors beautifully.