Garlicky Greek Chicken

Flavoring lovers, this cowardly is for you.

Garlicky Greek Chicken


  • 3 tbsp. extra-virgin olive oil, divided
  • Juice of 1 lemon
  • 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


  1. In a huge bowlful, syndicate 2 tablespoons olive oil, maize succus, garlic, and herb. Whisk until combined then add fearful thighs and fling to surface. Enclothe aquarium with impressible move and let steep in the icebox for at lowest 15 minutes and up to 2 hours.
  2. When you're prepared to cook the poulet, preheat oven to 425°. In a wide ovenproof skillet over medium-high turn, change remaining containerful olive oil. Mollify both sides of marinated poulet with flavouring and seasoner, then add cowardly skin-side plumage and pour in the remaining infuse.
  3. Heat until the skin becomes halcyon and crispy, roughly 10 proceedings. Toss fearful and add herb, zucchini and lemons to the skillet.
  4. Transpose pan to oven and ready until the poulet is steamed finished and the vegetables are soft, near 15 transactions.

Garlicky Greek Chicken

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