Roasted Basil Lemon Chicken

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Roasted Basil Lemon Chicken

As some of you know I am going on a major health kick next week. I am running a 30 day challenge to put my health first and eat well along with getting my body moving. I will be sending out meal plans and recipes to all the participants and one of the lovely dishes will be this roasted basil lemon chicken.

When going on any health inspired change one of the things I find hard is my love if food. I love flavours, textures, savoury goodnesses, croissants and anything crunchy. The biggest hurdle for me on my 30 days is to stick to portion size. Going back for seconds is my mortal enemy. Honestly if you make something so good, why would you not want to go back for more.

When planning this recipe, I wanted no left overs at all. I am now going to try and cook per meal. If I was going to take the left overs for lunch say then I would package them up and put them away immediately. I would most likely come back to lick the dish or something instead of having seconds.  Ah food.

The roasted basil lemon chicken is the perfect size for two people and some of the veggies Isla even decided to have a go at. I served it up with a little quinoa. I have always been in love with quinoa since our trip to South America a zillion years ago.

Do you have a food crush?
Roasted Basil Lemon Chicken Roasted Basil Lemon Chicken Roasted Basil Lemon Chicken

Roasted Basil Lemon Chicken

Roasted Basil Lemon Chicken
Prep time
Cook time
Total time
Recipe type: Easy dinner
Serves: 2
  • ¾ cup basil leaves, roughly torn
  • 250g chicken (breast or thigh), cut into four
  • 1 lemon, zested and juiced
  • 3 cloves garlic, crushed
  • 2 tbsp olive oil
  • 1 zucchini, chopped roughly
  • 125g cherry tomatoes
  1. Preheat oven to 220 degrees.
  2. Place ¾ of the basil in the bottom of a roasting dish. Place the chicken over the top of the basil allowing plenty of room.
  3. Pour over the lemon juice and sprinkle the zest over the chicken pieces. Add the zucchini to the dish.
  4. Scatter with the remaining basil leaves and drizzle with olive oil. Season with salt and pepper.
  5. Roast for 10 minutes and then add the cherry tomatoes and cook for a further 5 minutes or until the chicken is cooked through.
  6. Serve with quinoa for a wholesome dinner.

Roasted Basil Lemon Chicken
Lizzie Moult

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as Cognitive Behavioural Therapist to help people live a life with passion & purpose without people-pleasing, imposter syndrome and seeking approval at

9 Responses

  1. Good for you being committed to your health and well-being. I’ve been focusing on that as well, and it feels good to be nourishing my body with good, good things. 🙂 I have an everlasting food crush on potatoes. 🙂

  2. Oh what a simple and yummy recipe. This is really similar to a Donna Hay one I make, but yours has more veggies! I’ll have to swap over now! Thanks so much for linking up with Fabulous Foodie Fridays! Have a great weekend xx

  3. I have a bit of a crush on quinoa too, but my super trendy ‘what’s the latest bandwagon’ friend tells me it’s a bit last year. Too funny. I love how you’ve put the basil on the bottom of the dish – I love the simplicity of this meal, but I know how delicious it was too.

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Roy & Lizzie


We are Roy & Lizzie an Aussie couple,  who started food & travel blogging back in 2008, documenting our adventures, food discoveries, different cultures, and the natural world. We are here to inspire more people to leave their table and explore the world.

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