Lemon Basil Chicken Hearty (Printable Version)

Zesty lemon and fresh basil blend with chicken and roasted vegetables for a wholesome meal.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.2 pounds)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Marinade

04 - 3 tablespoons olive oil
05 - Zest of 1 lemon
06 - Juice of 2 lemons
07 - 3 cloves garlic, minced
08 - 1/2 cup fresh basil leaves, chopped
09 - 1 tablespoon honey
10 - 1 teaspoon Dijon mustard

→ Roasted Vegetables

11 - 2 cups baby potatoes, halved
12 - 2 cups cherry tomatoes, halved
13 - 1 red bell pepper, sliced
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

# How to Make It:

01 - Preheat oven to 400°F for optimal roasting conditions.
02 - Whisk together olive oil, lemon zest, lemon juice, minced garlic, chopped basil, honey, and Dijon mustard in a mixing bowl until thoroughly combined.
03 - Season chicken breasts evenly with salt and pepper. Place in a resealable bag or shallow dish, pour marinade over the chicken, and ensure all pieces are thoroughly coated. Marinate for at least 15 minutes, up to 2 hours refrigerated for enhanced flavor.
04 - Combine baby potatoes, cherry tomatoes, and sliced red bell pepper with olive oil, salt, and pepper. Toss until evenly coated and spread on a parchment-lined baking sheet in a single layer.
05 - Remove chicken from marinade and place breasts directly on top of the prepared vegetables. Discard any remaining marinade.
06 - Roast in preheated oven for 30-35 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender-crisp.
07 - Remove from oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with additional fresh basil if desired and serve immediately.

# Expert Advice:

01 -
  • The marinade creates incredibly juicy chicken every single time
  • Everything roasts on one sheet pan so cleanup is practically nonexistent
  • Fresh basil and lemon make ordinary chicken feel restaurant special
02 -
  • Room temperature chicken marinates more evenly than cold, so let it sit out for 20 minutes before starting
  • Don't overcrowd the pan or the vegetables will steam instead of roast
  • The chicken continues cooking slightly while resting, so pull it out when it reaches 160°F
03 -
  • Pat the chicken dry before seasoning so the marinade actually sticks to the surface
  • Use a microplane for the lemon zest to avoid getting any bitter white pith
  • Check your Dijon mustard label if you need this to be gluten-free

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