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 has become a staple in my kitchen for easy weeknight dinners that feel gourmet.
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 2025 minutes, or until the chicken is cooked through (internal temperature 74°C / 165°F) and the vegetables are tender and lightly browned.
- Rest and Serve:
- Remove from the oven and let rest for 2 minutes. Garnish with fresh oregano or parsley and serve with lemon wedges.
Save This dish has brought so many family dinners alive with its vibrant flavors and ease of preparation.
Notes
Delicious served with rice, quinoa, or crusty bread.
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.
Save A simple yet flavorful dish perfect for a healthy family meal any night of the week.
Recipe FAQ
- → How do I ensure the chicken cutlets stay tender?
Coating the chicken with olive oil and lemon juice helps keep it moist during roasting. Avoid overcooking by roasting until the internal temperature reaches 74°C (165°F).
- → Can I substitute the vegetables used in this dish?
Yes, you can swap bell peppers, zucchini, tomatoes, and onions with vegetables like asparagus, green beans, or carrots based on availability and preference.
- → Is it necessary to marinate the chicken beforehand?
Marinating is optional but recommended for up to 4 hours to enhance flavor and tenderness, especially if you have extra time.
- → What are good side options to serve with this dish?
This chicken pairs well with grains like rice or quinoa, or crusty bread to soak up the flavorful juices from the pan.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 74°C (165°F), ensuring safety and juiciness.