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 family favorite on busy weeknights thanks to its fresh flavors and minimal prep.
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.
Save We love serving this meal together as a family, sharing stories while enjoying the fresh, vibrant flavors.
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
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This dish offers a fresh, flavorful weeknight option that’s as easy to make as it is delicious to eat.
Saffron Brook Recipe Q&As
- → Can I substitute the chicken breasts with another cut?
Yes, boneless chicken thighs can be used for a juicier texture. Adjust cooking time by adding about 5 minutes.
- → What vegetables work well besides zucchini and peppers?
Asparagus or green beans are good alternatives and roast nicely alongside the chicken.
- → How long should the chicken marinate for best flavor?
Marinating for at least 15 minutes allows the basil-lemon mixture to penetrate, but up to 30 minutes enhances flavor further.
- → Is this dish suitable for special diets?
It is naturally gluten- and dairy-free, making it suitable for those dietary needs.
- → What sides complement this one-pan dish?
Serving with crusty bread or cooked grains like rice or quinoa adds heartiness to the meal.