Description
This Asado Chicken with Sautéed Lemon Zucchini is a flavorful and satisfying meal featuring crispy roasted chicken thighs seasoned with smoky and aromatic spices, paired with tender zucchini sautéed in butter and olive oil, brightened by fresh lemon juice and zest. Perfect for a weeknight dinner, it combines simple ingredients with classic roasting and stovetop sautéing techniques for a deliciously balanced dish.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Lemon Zucchini
- 2 medium zucchinis
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken thighs.
- Dry the Chicken: Pat the chicken thighs dry with paper towels to remove any excess moisture, ensuring crispier skin.
- Mix the Spices: In a small bowl, combine the smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, and black pepper thoroughly.
- Coat the Chicken: Drizzle 2 tablespoons of olive oil over the chicken thighs, making sure they are evenly coated on all sides.
- Apply the Spice Rub: Sprinkle the prepared spice mixture over the chicken thighs, rubbing it into both the skin and flesh on both sides for maximum flavor.
- Arrange for Roasting: Place the chicken thighs skin-side up on a baking sheet lined with parchment paper or a lightly greased baking dish to catch drippings.
- Roast the Chicken: Roast the chicken in the preheated oven for 35 to 45 minutes, until the internal temperature reaches 165°F (75°C) and the skin turns crispy and golden.
- Prepare the Zucchini: While the chicken roasts, wash and trim the zucchinis, then slice them into thin half-moons about 1/4-inch thick for even sautéing.
- Heat the Skillet: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat to create a flavorful cooking base.
- Sauté the Zucchini: Add the sliced zucchini to the skillet, stirring occasionally to prevent sticking or burning.
- Cook until Tender: Continue to cook the zucchini for about 5 to 7 minutes until tender with lightly golden brown edges.
- Season the Zucchini: Sprinkle the zucchini with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to enhance the flavor.
- Add Lemon Flavor: Stir in 1 tablespoon of fresh lemon juice and 1 teaspoon of lemon zest to the skillet, mixing well to combine the bright, citrus notes.
- Finish Cooking: Cook the zucchini for another 1 to 2 minutes to allow the lemon flavors to meld throughout the vegetables.
- Add Fresh Parsley: Remove the skillet from heat and stir in 1 tablespoon of freshly chopped parsley for a fresh herbal finish.
- Rest the Chicken: When the chicken is done roasting, take it out of the oven and let it rest for 5 minutes to retain juices and ensure tenderness.
- Serve: Plate the roasted chicken thighs alongside the sautéed lemon zucchini and enjoy a complete and flavorful meal.
Notes
- Patting the chicken dry helps achieve crispy skin during roasting.
- Using bone-in, skin-on thighs retains moisture and enhances flavor.
- You can adjust the spices according to your taste preferences for heat or smokiness.
- If you don’t have fresh lemon zest, bottled lemon juice can be used but may alter the freshness of flavor.
- The resting period after roasting allows the meat juices to redistribute for a juicier bite.
- This dish pairs well with rice, quinoa, or crusty bread to soak up any pan juices.
