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Plated meal

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.

Nutrition Per Portion

  • Calories

    629

  • Carbs

    8.4g

  • Fat

    43.5g

  • Fibre

    1.6g

  • Protein

    49.9g

  • Sugar

    4.2g

  • 0.0 min

    Half the lemon, juice one half and slice the other.

  • 1.0 min

    Mince the garlic.

  • 1.5 min

    In a large bowl, combine 1 tablespoon olive oil, lemon juice, garlic, and oregano. Whisk until combined

  • 2.0 min

    Add the chicken thighs and toss to coat.

  • 2.5 min

    Cover bowl, refrigerate and leave to marinate.

  • 3.0 min

    Slice the zucchini and chop into half moons.

  • 4.0 min

    Chop the ends from the asparagus.

  • 4.5 min

    Preheat oven to 220°.

  • 5.0 min

    In a large ovenproof skillet over medium-high heat, heat remaining olive oil.

  • 5.5 min

    Season both sides of marinated chicken with salt and pepper.

  • 6.0 min

    Add chicken skin-side down to the skillet and pour in the remaining marinade.

  • 6.5 min

    Sear until the skin becomes golden and crispy. Approximately 10 minutes.

  • 16.5 min

    Flip the chicken then add the asparagus, zucchini and lemons to the skillet.

  • 17.5 min

    Transfer pan to the oven. Cook until the chicken is cooked through and the vegetables are tender. Approximately 15 minutes.

  • 32.0 min

    Carefully remove from the oven and serve.

  • Ingredients

    Chicken Thighs (Skin On)

    Lemon

    1 half juiced and the other half sliced

    Zucchini

    Sliced and chopped into half moons

    Asparagus

    Ends removed

    Garlic

    Minced

    Dried Oregano

    Olive Oil

    Divided Use 2 tablespoons of oil per person. Half for marinade, other for frying

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