Garlicky Greek Lemon Chicken with Zucchini and Asparagus
- Gluten Free
- Paleo
- Keto
- Greek
- Chicken
This Greek Lemon Chicken is a delicious mix of olive oil, garlic, and lemon roasted together. The pan juices on the bottom are mixed with the roasted lemon slices for the most amazing sauce to enjoy with the zucchini and asparagus.
Follow the recipe steps below or or View in App
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1
step
Start by prepping your ingredients: Half the lemon, juice one half and slice the other. Mince the garlic.
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2
step
In a large bowl, combine 1 tablespoon olive oil, lemon juice, minced garlic, and oregano. Whisk the mixture until it is well combined.
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3
step
Add the chicken thighs to the bowl, ensuring they are well coated with the mixture. Cover the bowl, place it in the refrigerator and leave it to marinate.
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4
step
Slice the zucchini into half moons and chop the ends off the asparagus.
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5
step
Preheat your oven to 220°C (428°F).
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6
step
In a large, ovenproof skillet over medium-high heat, warm the remaining olive oil.
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7
step
Season both sides of the marinated chicken with salt and pepper, then place the chicken skin-side down in the skillet. Pour in the remaining marinade.
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8
step
Sear the chicken until the skin becomes golden and crispy, which should take approximately 10 minutes.
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9
step
Flip the chicken, then add the asparagus, zucchini, and lemon slices to the skillet.
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10
step
Transfer the skillet to the preheated oven and cook until the chicken is thoroughly cooked and the vegetables are tender, approximately 15 minutes.
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11
step
Carefully remove the skillet from the oven, and serve the meal while it's hot.
Pantry Ingredients
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Claire Oneill Verified
Melodee Peters