Here’s a quick and delightful way to add variety to your weeknight chicken dinners. With just a few staple ingredients, you can turn chicken thighs into a flavorful, garlic-infused dish. What’s great is that you’ll have both the main dish and sides ready in under an hour, perfect for those rushed evenings. We served this one-pan meal with roasted zucchini and asparagus, but feel free to use whatever seasonal veggies you have available.
Ingredients
Here’s the breakdown for the recipe:
– 3 tablespoons of extra-virgin olive oil (divided)
– Juice from 1 lemon
– 3 cloves of minced garlic
– 1 teaspoon of dried oregano
– 1 pound of chicken thighs
– Kosher salt
– Freshly ground black pepper
– 1/2 pound of asparagus (ends removed)
– 1 zucchini (sliced into half moons)
– 1 lemon (sliced)
Directions
Step 1:-
Mix 2 tablespoons of olive oil, lemon juice, minced garlic, and oregano in a large bowl. Whisk until well combined, then add the chicken thighs, tossing to coat them. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, up to 2 hours, to marinate.
Step 2:-
Once you’re prepared to cook the chicken, preheat your oven to 425°F. Heat the remaining tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Season both sides of the marinated chicken with salt and pepper, then place the chicken skin-side down in the skillet and pour in the remaining marinade.
Step 3:-
Cook until the skin turns golden and crispy, approximately 10 minutes. Flip the chicken and introduce the asparagus, zucchini, and lemon slices into the skillet.
Step 4:-
Move the skillet to the oven and bake until the chicken is thoroughly cooked and the vegetables are tender, typically around 15 minutes.
