Do you know what one of my favourite cuts of meat is? The chicken cutlet – don’t know what that is? Well, it is a chicken thigh with a bone in, and the skin on – and it is the perfect thing for roasting! The Free Range Butcher had their chicken cutlets on sale at the Ramsgate Foodies Market, so I decided to pick up a few and whip up this chicken cutlet sheet pan dinner. A perfect Autumn one pot wonder!

It finally seems like the weather is cooling down enough for us to pop the oven on in the evenings. Slowly salads and BBQ’ed meats will fall off our weekly menu and the awesome sheet pan dinner or one-pot-wonder will replace it. I love creating a delicious sheet pan dinner or one-pot-wonder as I hate washing up.

This chicken cutlet sheet pan dinner made the most of the items on special at the Ramsgate Foodie Market that week. I think that shopping local and eating seasonally is so important, that I am going to create some posts about what is in season and how you can cook it – do you think this would be of interest to you? Let me know – I’d love to hear from you in the comments below, especially if you are a long time reader, first time commenter.

CHICKEN CUTLET SHEET PAN DINNER

9 chicken cutlets
2 zucchinis
1 punnet of cherry tomatoes
1 lemon
1 bunch of oregano
olive oil
sea salt

Preheat the oven to 180 degrees.

Dice the zucchini into 2 cm thick rounds. Add the zucchini, tomatoes, chicken and oregano to the pan. Toss in olive oil and salt. Zest the lemon over the top of the dish and roast for 30 minutes or until the chicken is cooked through and golden. Serve with warm crusty bread.

 

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.