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 has become my go-to weeknight dinner when I want something healthy, tasty, and quick to prepare.
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 My family loves gathering around this colorful dish, making weeknight dinners something to look forward to.
Serving Suggestions
Serve with crusty bread or over cooked rice or quinoa for a heartier meal.
Pairing
Pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio.
Storage
Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
Save 
This easy sheet pan dinner is a staple I keep returning to for healthy and delicious meals.
Recipe Q&A
- → What is the best way to marinate the chicken?
Whisk together olive oil, lemon juice and zest, chopped fresh basil, garlic, honey, Dijon mustard, salt, and pepper. Coat the chicken breasts evenly and let marinate for at least 15 minutes, up to 30 minutes for enhanced flavor.
- → Can I substitute the vegetables used in this dish?
Yes, zucchini can be swapped for asparagus or green beans. Other firm vegetables that roast well are also suitable for this dish.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The vegetables will be tender and lightly browned.
- → Can I use a different cut of chicken?
Boneless, skinless chicken thighs can be used for a juicier option; just increase baking time by about 5 minutes to ensure thorough cooking.
- → What side dishes pair well with this meal?
This dish pairs wonderfully with crusty bread, steamed rice, quinoa, or a light salad to complete the meal.
- → Is this dish suitable for special diets?
Yes, it is naturally gluten-free and dairy-free, accommodating many dietary preferences and restrictions without sacrificing flavor.