Save Tender chicken cutlets roasted on a sheet pan with bright lemon, aromatic oregano, and colorful vegetables for a quick, flavorful, and healthy meal.
This recipe quickly became a family favorite because it combines bold flavors with effortless preparation and cleanup.
Ingredients
- Chicken: 4 boneless skinless chicken cutlets (about 500 g / 1.1 lb), 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper, zest of 1 lemon, juice of 1 lemon
- Vegetables: 1 red bell pepper sliced, 1 yellow bell pepper sliced, 1 medium red onion cut into wedges, 200 g (7 oz) cherry tomatoes halved, 1 zucchini sliced into 1/2-inch rounds, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Garnish: Fresh oregano leaves or parsley chopped, lemon wedges
Instructions
- Step 1:
- Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Step 2:
- In a large bowl, combine the chicken cutlets with olive oil, dried oregano, garlic powder, paprika, salt, pepper, lemon zest, and lemon juice. Toss to coat evenly.
- Step 3:
- In a separate bowl, toss the bell peppers, red onion, cherry tomatoes, and zucchini with olive oil, salt, and pepper.
- Step 4:
- Spread the vegetables evenly over the prepared baking sheet. Nestle the chicken cutlets among the vegetables.
- Step 5:
- Roast in the preheated oven for 20–25 minutes or until the chicken is cooked through (internal temperature 74°C / 165°F) and the vegetables are tender and lightly browned.
- Step 6:
- Remove from the oven and let rest for 2 minutes. Garnish with fresh oregano or parsley and serve with lemon wedges.
Save Making this dish always brings everyone together around the table for a warm family dinner.
Required Tools
Large baking sheet, parchment paper, mixing bowls, chefs knife, cutting board, tongs or spatula
Allergen Information
Contains no common allergens. Always check labels for hidden gluten or other allergens if using store-bought spice blends.
Nutritional Information
Per serving: Calories 285, Total Fat 13 g, Carbohydrates 13 g, Protein 29 g
Save This simple yet flavorful sheet pan chicken is perfect for busy weeknights when you want both taste and convenience.
Recipe Guide
- → What is the best way to marinate the chicken cutlets?
Marinate chicken cutlets with olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper for at least 30 minutes or up to 4 hours to enhance flavor and tenderness.
- → Can I substitute other vegetables for the peppers and zucchini?
Yes, asparagus, green beans, or other seasonal vegetables work well when roasted with the chicken for added variety.
- → How do I ensure the chicken stays tender and juicy?
Coat the cutlets evenly with olive oil and marinade, roast at high heat (220°C/425°F), and avoid overcooking by checking the internal temperature reaches 74°C (165°F).
- → What sides complement this lemon oregano chicken dish?
Serve with quinoa, rice, or crusty bread to soak up the flavorful juices and balance the meal.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free. Always ensure spice blends and other products don’t contain gluten additives.