Description
This easy Greek chicken recipe is a garlic lover’s dream. Tender chicken thighs are matched up with roasted zucchini and asparagus in a one-skillet meal.
Ingredients
Scale
- 3 tbsp. extra-virgin olive oil, divided
- 2 tbsp. lemon juice
- 3 cloves garlic, minced
- 1 tsp. dried oregano
- 1 lb. chicken thighs
- kosher salt
- Freshly ground black pepper
- 1/2 lb. asparagus, ends removed
- 1 zucchini, sliced into half moons
- 1 lemon, sliced
Instructions
- Step: In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, and oregano. Whisk until combined then add chicken thighs and toss to coat. Cover bowl with plastic wrap and let marinate in the refrigerator for at least 15 minutes and up to 2 hours.
- Step: When you’re ready to cook the chicken, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon olive oil. Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade.
- Step: Sear until the skin becomes golden and crispy, about 10 minutes. Flip chicken and add asparagus, zucchini and lemon to the skillet.
- Step: Transfer pan to oven and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes.
Notes
You can substitute asparagus and zucchini with other vegetables that roast well, such as bell peppers or Brussels sprouts.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 374 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 110 mg