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

Chicken Thighs (Skin On)
Lemon
Zucchini
Asparagus
Garlic
Dried Oregano
Olive Oil

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

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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