Ingredients
- 3 tablespoon solive oil
- 1 lemon, squeeze out the juice
- 3 clove sgarlic, minced
- 1 teaspoon dried oregano
- 1 pound chicken thighs, skin-on, boneless
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 pound asparagus, trim the tough stems
- 1 zucchini, slice d into half-moons
- 1 lemon, thinly slice d
Instructions
- Whisk together 2 tablespoons of olive oil, lemon juice, garlic, and dried oregano in a large mixing bowl. Add the chicken thighs to the marinade, cover with plastic wrap, and refrigerate for 15 minutes. Preheat the oven to 425°F (218°C).
- Heat a large ovenproof skillet with 1 tablespoon of olive oil over medium high heat. Season both sides of the marinated chicken thighs with salt and ground black pepper. Add the chicken thighs to the skillet and sear both sides for about 10 minutes, until golden brown and the skin is crispy. Flip the chicken thighs and let them cook skin side up.
- Add the asparagus, zucchini, and lemon slices to the skillet.
- Transfer the skillet to the oven and bake for 15 minutes, or until the chicken is cooked through and the vegetables are tender. Serve immediately.
Tips
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