ingredients
  • Extra-virgin olive oil 3 tbsp, divided
  • Lemon 1, juiced, plus extra lemon slices
  • Cloves Garlic 3, minced
  • Dried oregano 1 tsp.
  • Chicken thighs 1 lb.
  • Salt • 1 kcal
  • Black pepper
  • asparagus 1/2 lb, ends removed
  • zucchini (courgette) 1, sliced into half moons
Calories refers to 100 gr of product

This quick chicken dish teams the Mediterranean flavours of garlic, olive oil, oregano and lemon with chicken thighs and asparagus.

Ready in 20 minutes, this one-pan dish is started off on the stove, and finished in the oven. Chicken thighs are very inexpensive, and are generally more flavourful than chicken breasts. Because they have a slightly higher fat content than chicken breast, thighs don’t dry out and stay more tender during cooking.

Make sure you buy chicken thighs with the skin on, as skinless ones would burn and go tough during pan frying.

INSTRUCTIONS

In a large bowl, combine 2 tablespoons of olive oil, lemon juice, garlic, and oregano. Whisk until combined then add chicken thighs and toss well to coat with a pair of tongs.

Cover the bowl with cling film, and let marinate in the refrigerator for at least 15 minutes, or up to 2 hours. The longer you can leave them to marinate, the better they will taste.

When you want to start cooking, preheat your oven to 425F/200C fan/gas mark 7. In a large, ovenproof skillet over medium-high heat, add the last tablespoon of olive oil. Season both sides of the marinated chicken with salt and pepper, then add the chicken to the pan skin-side down. 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. Let the chicken cook on low heat for another 10 minutes.

Transfer pan to the oven and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. If you are using a meat thermometer, chicken needs to be at least 165F before it is cooked enough to eat.

Notes:

* To break the asparagus tips, hold a spear of asparagus between the thumb and forefinger of both hands, and bend it gently until it snaps. Discard the tough bottom ends, and keep the tender tips.