Save to Pins 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 has become a favorite in my house for busy weeknights when I want something simple yet delicious and nutritious.
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
- Preheat:
- Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Prepare chicken:
- 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.
- Prepare vegetables:
- In a separate bowl, toss the bell peppers, red onion, cherry tomatoes, and zucchini with olive oil, salt, and pepper.
- Assemble:
- Spread the vegetables evenly over the prepared baking sheet. Nestle the chicken cutlets among the vegetables.
- Roast:
- 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.
- Serve:
- Remove from the oven and let rest for 2 minutes. Garnish with fresh oregano or parsley and serve with lemon wedges.
Save to Pins This dish always brings my family together around the dinner table with smiles and satisfied appetites.
Notes
Delicious served with rice quinoa or crusty bread.
Required Tools
Large baking sheet parchment paper mixing bowls chef's knife cutting board tongs or spatula
Nutritional Information
Calories 285 Total Fat 13 g Carbohydrates 13 g Protein 29 g
Save to Pins This sheet pan chicken recipe is perfect for quick dinners and makes excellent leftovers for lunch.
Questions & Answers
- → How do I keep chicken cutlets tender when roasting?
Coating the cutlets in olive oil and marinating briefly with lemon zest and oregano helps retain moisture. Avoid overcooking by roasting until just cooked through (165°F internal temperature).
- → Can I substitute the vegetables in this dish?
Yes, asparagus, green beans, or other seasonal vegetables can be used to add variety while maintaining a balanced, colorful plate.
- → What is the best way to evenly cook both chicken and vegetables on one sheet pan?
Arrange vegetables in a single layer and nestle chicken cutlets among them to ensure even heat distribution and uniform cooking times.
- → How can I enhance the flavor of this chicken dish?
Marinating the cutlets up to 4 hours beforehand allows deeper infusion of lemon and oregano flavors, making the dish more aromatic and tasty.
- → What sides pair well with lemon oregano chicken cutlets?
Light grains like rice or quinoa, or crusty bread, complement the tender chicken and roasted vegetables nicely for a complete meal.