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Garlic Greek Chicken

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Marinade: 1 hour hour

Total Time: 1 hour hour 40 minutes minutes

Course: Dinner, Lunch, Main Dish

Servings: 4 people

Calories: 346kcal

Ingredients:

• 1 lb Bone-In Chicken Thighs
• .5 lb Asparagus woody ends removed
• 1 Zucchini sliced
• 1 Bell Peppers red, sliced
• 4 cloves Garlic minced or pressed
• 1 Lemons juiced
• 1 tsp Dried Oregano
• 1 tsp Sea Salt
• .5 tsp Ground Black Pepper
• 3 tbsp Olive Oil divided

Instructions:

• In a bowl combine the lemon juice, 2 tbsp olive oil, garlic, sea salt, pepper, and oregano together. Add chicken thighs and marinade for at least an hour. 
• Preheat oven to 425 degrees. In a large oven proof skillet heat the last 1 tbsp olive oil over medium-high heat. Once shimmering, add chicken skin side down to hot skillet and add remaining marinade to the pan. 
• Sear chicken thighs about 10 minutes or until skin is golden and crispy. Flip chicken and add asparagus, zucchini, and red bell pepper to pan.
• Put pan with chicken and vegetables into the oven and roast for about 15 minutes or until vegetables are tender and chicken fully cooked through. 

Nutrition

Calories: 346kcal | Carbohydrates: 9g | Protein: 18g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 663mg | Potassium: 552mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1535IU | Vitamin C: 65.2mg | Calcium: 46mg | Iron: 2.5mg

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