What type of chicken is best for this dish?

Boneless, skinless chicken cutlets work best as they cook quickly and evenly while absorbing the lemon and oregano flavors.

Can I use fresh oregano instead of dried?

Yes, fresh oregano can be used to add a brighter herb flavor. Add most before roasting and reserve some to garnish.

Marinating the cutlets with lemon juice, olive oil, and spices for a few hours improves tenderness and flavor.

Bell peppers, cherry tomatoes, zucchini, and red onions roast well and add vibrant color and natural sweetness.

Yes, marinate the chicken in advance and prep the vegetables. Roast everything fresh for best texture and flavor.

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 thanks to its bright citrus and herbal notes balanced with roasted vegetables.

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 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 dish brings the family together, reminding us of warm Sunday dinners filled with laughter and shared stories.

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.

A simple yet flavorful meal that impresses every time.

→ What type of chicken is best for this dish?: Boneless, skinless chicken cutlets work best as they cook quickly and evenly while absorbing the lemon and oregano flavors.
→ Can I use fresh oregano instead of dried?: Yes, fresh oregano can be used to add a brighter herb flavor. Add most before roasting and reserve some to garnish.
→ How do I ensure the chicken stays tender?: Marinating the cutlets with lemon juice, olive oil, and spices for a few hours improves tenderness and flavor.
→ What vegetables complement this dish?: Bell peppers, cherry tomatoes, zucchini, and red onions roast well and add vibrant color and natural sweetness.
→ Can I prepare this meal ahead of time?: Yes, marinate the chicken in advance and prep the vegetables. Roast everything fresh for best texture and flavor.