Garlicky Greek Chicken
If you want to add variety to your weekday chicken dinners with something simple yet incredibly satisfying, look no further. This recipe requires just a handful of common ingredients that you probably already have, and it magically turns chicken thighs into a flavorful delight infused with herbs and garlic. What's even better is that you can have both the main dish and sides ready in less than an hour, making it a perfect choice for a filling last-minute dinner. While we suggest serving it with roasted zucchini and asparagus in this one-pan meal, feel free to adapt it to the season by using whatever fresh produce you have available.
Ingredients
- 3 tbsp. extra-virgin olive oil, divided
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tsp. dried oregano
- 1 lb. chicken thighs
- kosher salt
- Freshly ground black pepper
- 1/2 lb. asparagus, ends removed
- 1 zucchini, sliced into half moons
- 1 lemon, sliced
Instructions
- In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, and oregano. 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.
- When you’re ready to cook the chicken, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon olive oil. 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, 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, about 15 minutes.
Nutrition
Calories: 1497kcalCarbohydrates: 21gProtein: 85gFat: 117gSaturated Fat: 26gCholesterol: 445mgSodium: 2432mgPotassium: 2146mgFiber: 11gSugar: 12gCalcium: 195mgIron: 10mg
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