Garlicky Greek Chicken
Ready in 20 minutes, this one-pan dish is started off on the stove, and finished in the oven.
It’s ideal both for a family meal and for backyard entertaining.
TRY OTHER CHICKEN RECIPES
3 tablespoons extra-virgin olive oil, divided
Juice of 1 lemon
3 cloves garlic, minced
1 teaspoon dried oregano
1 lb. chicken thighs
Freshly ground black pepper
1/2 lb. asparagus, ends removed
1 zucchini, sliced into half moons
1 lemon, sliced
Combine 2 tablespoons olive oil, lemon juice, garlic, and oregano in a large bowl.
Whisk until combined then add chicken thighs and toss to coat. Cover bowl with plastic wrap and let marinate in the refrigerator for at least 15 minutes and up to 2 hours.
Preheat oven to 425°.
Heat remaining tablespoon olive oil in a large ovenproof skillet over medium-high heat.
Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade.
Sear until the skin becomes golden and crispy for about 10 minutes. Flip chicken and add asparagus, zucchini and lemons to the skillet.
Transfer pan to oven and cook until the chicken is cooked through and the vegetables are tender for about 15 minutes.