Description
This Asado Chicken with Lemon Zucchini Sauté is a flavorful and easy-to-make meal featuring crispy, oven-baked chicken thighs marinated in a smoky paprika blend, paired perfectly with a bright and fresh lemon-infused zucchini sauté. Ideal for a wholesome weeknight dinner, this recipe balances savory spices with vibrant citrus notes.
Ingredients
Scale
Chicken Marinade
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Lemon Zucchini Sauté
- 2 medium zucchinis, sliced into half-moons
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Prepare the marinade: In a large mixing bowl, combine olive oil, white wine vinegar, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir well to create a flavorful marinade.
- Marinate the chicken: Add the chicken thighs to the bowl and coat them evenly with the marinade. Allow the chicken to marinate for at least 30 minutes or up to overnight in the refrigerator for enhanced flavor.
- Bake the chicken: Arrange the marinated chicken thighs on a baking sheet lined with parchment paper, skin side up. Bake in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Start the zucchini sauté: While the chicken is baking, heat a teaspoon of olive oil in a large skillet over medium heat.
- Sauté the zucchini: Add the sliced zucchinis to the hot oil and sauté for 5-7 minutes until they begin to soften.
- Add garlic: Stir in the minced garlic and continue sautéing for an additional 2-3 minutes until fragrant and well combined.
- Add lemon flavor: Pour in the lemon juice and zest, tossing everything together. Cook for another minute to meld the flavors. Season with salt and pepper to taste.
- Rest the chicken: Remove the chicken from the oven and let it rest for a few minutes to allow the juices to redistribute.
- Serve and garnish: Plate the crispy asado chicken thighs alongside the lemon zucchini sauté and garnish with chopped fresh parsley before serving.
Notes
- For extra flavor, marinate the chicken overnight.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for food safety.
- Use fresh lemon zest and juice to brighten the zucchini sauté.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- This recipe pairs well with rice or crusty bread for a complete meal.
