Garlicky Greek Lemon Chicken with Zucchini and Asparagus
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
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Chicken Thighs (Skin On)
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Lemon
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Zucchini
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Asparagus
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Garlic
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Dried Oregano
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Olive Oil
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0.0 min
Half the lemon, juice one half and slice the other.
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1.0 min
Mince the garlic.
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1.5 min
In a large bowl, combine 1 tablespoon olive oil, lemon juice, garlic, and oregano. Whisk until combined
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2.0 min
Add the chicken thighs and toss to coat.
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2.5 min
Cover bowl, refrigerate and leave to marinate.
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3.0 min
Slice the zucchini and chop into half moons.
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4.0 min
Chop the ends from the asparagus.
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4.5 min
Preheat oven to 220°.
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5.0 min
In a large ovenproof skillet over medium-high heat, heat remaining olive oil.
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5.5 min
Season both sides of marinated chicken with salt and pepper.
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6.0 min
Add chicken skin-side down to the skillet and pour in the remaining marinade.
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6.5 min
Sear until the skin becomes golden and crispy. Approximately 10 minutes.
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16.5 min
Flip the chicken then add the asparagus, zucchini and lemons to the skillet.
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17.5 min
Transfer pan to the oven. Cook until the chicken is cooked through and the vegetables are tender. Approximately 15 minutes.
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32.0 min
Carefully remove from the oven and serve.
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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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