How do I keep chicken cutlets moist when roasting?

Coat cutlets evenly with olive oil and lemon juice before roasting and avoid overcooking. Let them rest briefly after baking to retain juices.

Can I substitute other vegetables for bell peppers and zucchini?

Yes, vegetables like asparagus or green beans can be used for varied flavors and textures while maintaining roasting times.

A simple mix of dried oregano, garlic powder, paprika, salt, pepper, lemon zest, and juice creates a bright, savory flavor profile.

Marinating for up to 4 hours enhances flavor depth but is optional for a quick preparation.

Roast at 220°C (425°F) for 20–25 minutes to ensure the chicken cooks through and vegetables develop a slight caramelization.

Tender chicken cutlets roasted on a sheet pan with bright lemon, aromatic oregano, and colorful vegetables for a quick, flavorful, and healthy meal.

This dish has become a family favorite because of its simplicity and vibrant flavors.

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

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 to 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.

This recipe always brings everyone to the table smiling and satisfied.

Delicious served with rice quinoa or crusty bread.

Large baking sheet parchment paper mixing bowls chefs knife cutting board tongs or spatula

Contains no common allergens Always check labels for hidden gluten or other allergens if using store bought spice blends.

Enjoy this easy sheet pan chicken as a perfect weeknight dinner.

→ How do I keep chicken cutlets moist when roasting?: Coat cutlets evenly with olive oil and lemon juice before roasting and avoid overcooking. Let them rest briefly after baking to retain juices.
→ Can I substitute other vegetables for bell peppers and zucchini?: Yes, vegetables like asparagus or green beans can be used for varied flavors and textures while maintaining roasting times.
→ What is the best way to season the chicken for this dish?: A simple mix of dried oregano, garlic powder, paprika, salt, pepper, lemon zest, and juice creates a bright, savory flavor profile.
→ Is it necessary to marinate the chicken beforehand?: Marinating for up to 4 hours enhances flavor depth but is optional for a quick preparation.
→ What temperature and time are ideal for roasting this dish?: Roast at 220°C (425°F) for 20–25 minutes to ensure the chicken cooks through and vegetables develop a slight caramelization.