What temperature should I roast the chicken and vegetables?

Roast at 220°C (425°F) to ensure the chicken cooks through and the vegetables become tender and slightly browned.

Can I marinate the chicken ahead of time?

Yes, marinating the chicken for up to 4 hours enhances flavor and tenderness.

Bell peppers, cherry tomatoes, zucchini, and red onion create a colorful, balanced mix. You may substitute asparagus or green beans if desired.

The internal temperature should reach 74°C (165°F), ensuring it’s safe and juicy.

Fresh oregano or parsley along with lemon wedges add brightness and enhance the herbal notes.

Yes, all ingredients used are naturally gluten-free, but always verify spice blends if store-bought.

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 our home because it combines simplicity with vibrant taste that everyone enjoys.

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.

Our family loves gathering around this meal, sharing stories while enjoying the fresh herbs and bright citrus flavors.

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.

This sheet pan chicken recipe is perfect for busy weeknights when you want something fast nutritious and flavorful.

→ What temperature should I roast the chicken and vegetables?: Roast at 220°C (425°F) to ensure the chicken cooks through and the vegetables become tender and slightly browned.
→ Can I marinate the chicken ahead of time?: Yes, marinating the chicken for up to 4 hours enhances flavor and tenderness.
→ Which vegetables work best with this dish?: Bell peppers, cherry tomatoes, zucchini, and red onion create a colorful, balanced mix. You may substitute asparagus or green beans if desired.
→ How do I know when the chicken is fully cooked?: The internal temperature should reach 74°C (165°F), ensuring it’s safe and juicy.
→ What garnishes complement this dish?: Fresh oregano or parsley along with lemon wedges add brightness and enhance the herbal notes.
→ Is this dish suitable for gluten-free diets?: Yes, all ingredients used are naturally gluten-free, but always verify spice blends if store-bought.