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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

    641

  • Carbs

    10.7g

  • Fat

    43.6g

  • Fibre

    2.9g

  • Protein

    51.2g

  • Sugar

    5.3g

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  • Step 1

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

  • Step 2

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

  • Step 3

    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.

  • Step 4

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

  • Step 5

    Preheat your oven to 220°C (428°F).

  • Step 6

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

  • Step 7

    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.

  • Step 8

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

  • Step 9

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

  • Step 10

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

  • Step 11

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

  • Ingredients

    Chicken Thighs (Skin On)

    Lemon

    1 half juiced and the other half sliced

    Zucchini

    Sliced and chopped into half moons

    Baby 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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