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 for busy weeknights thanks to its easy prep and delicious flavors.
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 dish on busy nights it brings us together with minimal fuss.
Serving Suggestions
Serve with crusty bread or over cooked rice or quinoa for a heartier meal.
Pairings
Pairs wonderfully with a crisp Sauvignon Blanc or Pinot Grigio.
Allergen Info
Contains none of the major allergens no gluten dairy nuts or soy Always verify ingredient labels if you have food allergies.
Save This basil soft chicken sheet pan dinner is quick to prepare and perfect for weeknights when time is tight.
Recipe FAQs
- → How long should the chicken marinate?
Marinate the chicken for at least 15 minutes to absorb flavors, or up to 30 minutes for deeper taste.
- → Can I substitute the vegetables?
Yes, zucchini can be swapped for asparagus or green beans to vary the roasted vegetable mix.
- → What is the ideal oven temperature for roasting?
Set the oven to 425°F (220°C) for perfectly roasted chicken and vegetables.
- → How do I know when the chicken is cooked through?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- → What side dishes pair well with this meal?
Serve with crusty bread, cooked rice, or quinoa to complete the meal.
- → Are there allergy concerns with the marinade?
The marinade contains mustard; check labels if allergens are a concern. Otherwise, it is free from common allergens like gluten and dairy.