Greek Chicken

Ingredients

• 3 tbsp. extra-virgin olive oil, divided
• 2 tbsp. lemon juice
• 3 cloves garlic, minced
• 1 tsp. dried oregano
• 1 lb. chicken thighs
• kosher salt
• Freshly ground black pepper
• 1/2 lb. asparagus, ends removed
• 1 zucchini, sliced into half moons
• 1 lemon, sliced

Method

1. Whisk together 2 tablespoons olive oil, lemon juice, garlic, and oregano in a large bowl.
2. Add chicken thighs and toss to coat; cover and marinate in the fridge for 15 minutes up to 2 hours.
3. Preheat oven to 425°F.
4. Heat remaining tablespoon of olive oil in a large ovenproof skillet over medium-high heat.
5. Season chicken with salt and pepper, then place skin-side down in the skillet and pour in the leftover marinade.
6. Sear until the skin is golden and crispy, about 10 minutes.
7. Flip the chicken and add asparagus, zucchini, and lemon slices to the skillet.
8. Transfer the skillet to the oven and cook about 15 minutes, until chicken is cooked through and vegetables are tender.