Greek Lemon Chicken with Asparagus and Zucchini

Dinner

Greek Lemon Chicken with Asparagus and Zucchini

Lemon-oregano chicken thighs crisp in a skillet before roasting with asparagus, zucchini and lemon slices.

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Yield
4 servings
Cuisine
Greek-inspired

Serving ideas

Serve the chicken with the vegetables and a spoonful of the pan juices.

Ingredients

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  • 3 tbsp extra-virgin olive oil, divided
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 lb skin-on chicken thighs
  • kosher salt and black pepper, to taste
  • 1/2 lb asparagus, tough ends removed
  • 1 zucchini, sliced into half moons
  • 1 lemon, sliced

Before you cook

An ovenproof skillet lets the chicken move directly from the stovetop to the oven.

How to make Greek Lemon Chicken with Asparagus and Zucchini

  1. Mix 2 tablespoons olive oil with the lemon juice, garlic and oregano. Toss with the chicken and marinate in the refrigerator for 15 minutes to 2 hours.

  2. Heat the oven to 425°F. Heat the remaining oil in an ovenproof skillet over medium-high. Season the chicken on both sides and add it skin-side down with the marinade.

  3. Sear for about 10 minutes, until the skin is crisp and golden. Turn the thighs and add the asparagus, zucchini and lemon.

  4. Transfer the skillet to the oven and cook for about 15 minutes, until the chicken is cooked through and the vegetables are tender.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Greek Lemon Chicken with Asparagus and Zucchini

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Lemon-oregano chicken thighs crisp in a skillet before roasting with asparagus, zucchini and lemon slices.
Print Recipe
Prep Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek-inspired
Ingredients Instructions Notes

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Ingredients
  

  • 3 tbsp extra-virgin olive oil divided
  • 2 tbsp lemon juice
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  •  
    1 lb skin-on chicken thighs
  •  
    kosher salt and black pepper to taste
  • Fresh green asparagus spears½ lb asparagus tough ends removed
  •  
    1 zucchini sliced into half moons
  • 1 lemon sliced

Instructions
 

  1. Mix 2 tablespoons olive oil with the lemon juice, garlic and oregano. Toss with the chicken and marinate in the refrigerator for 15 minutes to 2 hours.
  2. Heat the oven to 425°F. Heat the remaining oil in an ovenproof skillet over medium-high. Season the chicken on both sides and add it skin-side down with the marinade.
  3. Sear for about 10 minutes, until the skin is crisp and golden. Turn the thighs and add the asparagus, zucchini and lemon.
  4. Transfer the skillet to the oven and cook for about 15 minutes, until the chicken is cooked through and the vegetables are tender.

Notes

An ovenproof skillet lets the chicken move directly from the stovetop to the oven.
Adapted from Lauren Miyashiro, Delish.

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