Ingredients
- 3 tablespoons of extra-virgin oil
- 1 sliced lemon
- 1 sliced zucchini
- 1/2 lb. asparagus with its ends removed
- Grounded black pepper
- Kosher salt
- 1 lb. chicken thighs
- 1 tsp. dried oregano
- 3 cloves minced garlic
- Juice of 1 lemon
Preparation Time: 20 minutes
Instructions
- In a large bowl, you need to combine 2 tablespoons of lemon juice, oregano, garlic, and olive oil. Whisk them until they combine and add chicken thighs before tossing to coat. Cover the bowl with a wrap and let it marinate for at least 15 minutes in the refrigerator and up to 2 hours.
- Second, when you are prepared to cook the chicken, you should preheat the oven to 425°. Heat the remaining olive oil in a large ovenproof skillet over heat from medium to high. Season both sides of the chicken with pepper and salt before adding chicken skin-down. Then, pour in the remaining marinade.
- Sear about 10 minutes and flip the chicken for adding lemons.
- Transfer pan to oven and cook about 15 minutes.
