Garlicky Greek Lemon Chicken with Zucchini and Asparagus

Start by prepping your ingredients: Half the lemon, juice one half and slice the other. Mince the garlic.

In a large bowl, combine 1 tablespoon olive oil, lemon juice, minced garlic, and oregano. Whisk the mixture until it is well combined.

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.

Slice the zucchini into half moons and chop the ends off the asparagus.

Preheat your oven to 220°C (428°F).

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

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.

Sear the chicken until the skin becomes golden and crispy, which should take approximately 10 minutes.

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

Transfer the skillet to the preheated oven and cook until the chicken is thoroughly cooked and the vegetables are tender, approximately 15 minutes.

Carefully remove the skillet from the oven, and serve the meal while it's hot.