One Pan Greek Chicken
Ingredients
The marinade
-
3
tablespoons
olive oil
-
1
lemon
juice
-
3
cloves
garlic, minced
-
1
teaspoon
dried oregano
The chicken
-
1
pound
chicken thighs, skin-on, boneless
-
½
teaspoon
salt
-
¼
teaspoon
ground black pepper
The vegetables
-
½
pound
asparagus
-
1
zucchini
sliced into half-moons
-
1
lemon
thinly sliced
Instructions
- Whisk together olive oil, lemon juice, garlic, and dried oregano to create the marinade.
- Add chicken thighs to the marinade, cover, and refrigerate for at least 15 minutes.
- Preheat the oven to 425°F (218°C).
- Heat an ovenproof skillet with olive oil over medium-high heat.
- Season the marinated chicken thighs with salt and pepper, then sear them in the skillet until golden brown and crispy.
- Add the asparagus, zucchini, and lemon slices around the chicken in the skillet.
- Transfer the skillet to the oven and bake for 15 minutes until the chicken is cooked through and the vegetables are tender.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
381
Total fat
30g
Total carbohydrates
10g
Total protein
21g
Sodium
385mg
Cholesterol
111mg
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