---
title: "Sheet Pan Spiced Chicken Cutlets"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sheet-pan-spiced-chicken-cutlets-61017253ccdb8c6c2132a9cf
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Easy Cleanup
  - Calorie Smart
  - Sodium Smart
  - Carb Smart
rating: 4.0
rating_count: 4000
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many loved the spices and feta crema, though some found the seasoning overpowering; adjust to taste."
  - theme: Ease of prep
    text: "Customers appreciated the simple one-pan cooking, but some noted longer veggie roasting times than listed."
nutrition:
  calories: 420
  protein: 39
  fat: 20
  saturated fat: 7
  carbohydrates: 19
  sugar: 6
  fiber: 4
  cholesterol: 130
  sodium: 420
  potassium: 520
  calcium: 200
  iron: 2.1
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/Chicken%20Cutlets/sheet-pan-spiced-chicken-cutlets.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Cut @potatoes{1%ounce} into 1/2-inch-thick wedges. Peel and mince or grate @garlic{1%clove}. Zest and quarter @lemon{1%unit}. Trim and halve @zucchini{1%unit} lengthwise; thinly slice crosswise into half-moons. Halve, peel, and cut @red onion{1%unit} into 1/2-inch-thick wedges.

Toss potatoes on one side of a #baking sheet{} with a drizzle of @cooking oil{8%tsp}, @Turkish Spice Blend{1%tbsp}, and a big pinch of @salt{} and @pepper{}. (For 4 servings, spread potatoes out across entire sheet.) Roast on top rack for ~{10%minutes} (you'll add more to the sheet then).

In a #large bowl{}, combine garlic, @Shawarma Spice Blend{1%tbsp}, a large drizzle of oil, juice from half the lemon, salt, and pepper. Pat @chicken cutlets{20%ounce} dry with @paper towels{}; add to bowl and turn to coat. Set aside to marinate.

In a #medium bowl{}, toss zucchini and onion with a drizzle of oil, salt, and pepper. Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add veggies and chicken to the empty side. (For 4 servings, leave potatoes roasting and add veggies and chicken to a second baking sheet; roast on middle rack.) Return to top rack until potatoes and veggies are tender and chicken is cooked through, 15-20 minutes.

Meanwhile, place @feta cheese{1%cup} in a #small bowl{}; mash with a spoon. Stir in @sour cream{1%tbsp}, lemon zest, and a pinch of salt and pepper. Add @water{} 1 tsp at a time until mixture reaches a drizzling consistency.

Divide chicken, veggies, and potato wedges between plates. Serve with lemon feta crema on the side for drizzling or dipping, and remaining lemon wedges on the side.