Pin Tender chicken cutlets roasted on a sheet pan with bright lemon, aromatic oregano, and colorful vegetables for a quick, flavorful, and healthy meal.
I love making this recipe for busy weeknights because it comes together fast and my family always asks for seconds.
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 Oven:
- 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.
- Arrange on Sheet:
- Spread the vegetables evenly over the prepared baking sheet. Nestle the chicken cutlets among the vegetables.
- Roast:
- Roast in the preheated oven for 20 to 25 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.
Pin This dish is perfect for family dinners and always brings everyone to the table ready to enjoy a healthy home-cooked meal.
Preparation Tips
Make sure to slice the vegetables evenly to ensure they cook at the same rate as the chicken cutlets.
Serving Suggestions
Serve with rice quinoa or crusty bread for a complete and satisfying meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator and reheat in the oven to maintain crispness.
Pin This sheet pan lemon oregano chicken is sure to become a staple in your weeknight dinner rotation.
Recipe Q&A
- → How do I ensure the chicken cutlets stay tender?
Marinate the cutlets in lemon juice, olive oil, and oregano for up to four hours beforehand to enhance tenderness and flavor.
- → Can I swap the vegetables for others?
Yes, asparagus, green beans, or other seasonal vegetables work well and can be roasted alongside the chicken.
- → What temperature should I roast at?
Roast the chicken and vegetables at 220°C (425°F) to achieve a nicely browned exterior while keeping the interior juicy.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free. Just ensure spice blends do not contain hidden gluten.
- → What sides pair well with this chicken dish?
Serve with rice, quinoa, or crusty bread to complement the bright and savory flavors.