Lemon Oregano Chicken Cutlets with Roasted Vegetables Recipe

Introduction

This Lemon Oregano Chicken Cutlets recipe combines juicy, flavorful chicken with vibrant roasted vegetables for a bright and wholesome meal. It’s easy to prepare and perfect for a weeknight dinner or a casual gathering.

Ingredients

• 4 boneless, skinless chicken cutlets (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
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, cut into wedges
• 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
• Fresh oregano leaves or parsley, chopped
• Lemon wedges

Instructions

1. Step 1: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Step 2: In a large bowl, toss the chicken cutlets with 2 tablespoons olive oil, dried oregano, garlic powder, paprika, salt, black pepper, lemon zest, and lemon juice until evenly coated.
3. Step 3: In a separate bowl, combine the sliced red and yellow bell peppers, red onion wedges, halved cherry tomatoes, and zucchini slices with 2 tablespoons olive oil, salt, and black pepper. Toss well to coat.
4. Step 4: Spread the vegetables evenly on the prepared baking sheet and nestle the coated chicken cutlets among them.
5. Step 5: Roast in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with light browning.
6. Step 6: Remove from oven and let rest for 2 minutes. Garnish with fresh oregano or parsley and serve with lemon wedges.

Tips & Variations

• Use fresh lemon juice for the best bright flavor, and consider adding a splash of white wine vinegar to the marinade for extra tang.
• Swap the vegetables with your favorites, such as asparagus, broccoli, or carrots, depending on the season.
• For a spicier kick, sprinkle some red pepper flakes over the chicken before roasting.
• If you prefer, grill the chicken cutlets separately for a smoky flavor and roast the vegetables in the oven.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep chicken moist, avoid overheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of cutlets?

Yes, you can use bone-in chicken breasts or thighs, but increase the roasting time to ensure they cook through properly.

Is this recipe gluten-free?

Yes, all the ingredients used are naturally gluten-free, making this dish suitable for those avoiding gluten.

Lemon Oregano Chicken Cutlets with Roasted Vegetables Recipe

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★★★★★

5 from 138 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Lemon Oregano Chicken Cutlets recipe features tender, juicy chicken cutlets marinated in zesty lemon and aromatic herbs, roasted alongside a vibrant medley of fresh vegetables. Perfect for a healthy, flavorful dinner, the dish balances bright citrus notes with savory oregano and garlic, all cooked together in one pan for easy preparation and cleanup.

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Ingredients

Scale 1x2x3x

Chicken Marinade

• 4 boneless, skinless chicken cutlets (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
• 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

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Instructions

1. Preheat oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper to ensure even cooking and easy cleanup.
2. Prepare chicken marinade: In a large bowl, toss the chicken cutlets with olive oil, dried oregano, garlic powder, paprika, salt, black pepper, lemon zest, and lemon juice until the chicken is evenly coated with the flavorful marinade.
3. Prepare vegetables: In a separate bowl, combine the sliced red and yellow bell peppers, red onion wedges, halved cherry tomatoes, and zucchini rounds. Drizzle with olive oil, salt, and black pepper, then toss well to coat all the vegetables evenly.
4. Arrange on baking sheet: Spread the prepared vegetables evenly across the lined baking sheet. Nestle the marinated chicken cutlets among the vegetables, allowing space for even roasting.
5. Roast the dish: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Roast until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked, and the vegetables are tender with a slight browning for added flavor.
6. Rest and garnish: Remove the baking sheet from the oven and allow the chicken and vegetables to rest for 2 minutes. Garnish the dish with freshly chopped oregano leaves or parsley and serve with lemon wedges to add an extra citrus punch.

Notes

• Use a meat thermometer to check the chicken’s internal temperature for perfectly cooked, safe-to-eat chicken.
• Feel free to swap out vegetables depending on seasonality or preference, such as using asparagus or mushrooms.
• Marinate the chicken for up to 2 hours ahead for deeper flavor infusion.
• Serve with a side of rice, quinoa, or crusty bread to make it a more filling meal.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven to maintain tenderness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Keywords: Lemon Oregano Chicken, Roasted Chicken Cutlets, Healthy Chicken Dinner, Mediterranean Chicken Recipe, One Pan Chicken and Vegetables