This recipe for Asado Chicken and Sautéed Lemon Zucchini delivers a perfect harmony of bold, smoky flavors and fresh, zesty notes. Inspired by Latin flavors, the juicy, spice-rubbed chicken thighs are complemented by the bright and tangy zucchini, making it a well-rounded meal that’s as healthy as it is delicious. Whether you’re cooking a weeknight dinner or a special meal, this dish is sure to impress with its simplicity and vibrant taste.
Ingredients:
For the Asado Chicken:
- 4 bone-in, skin-on chicken thighs (about 1.5 to 2 pounds)
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 1 tablespoon chopped fresh cilantro (optional)
For the Sautéed Lemon Zucchini:
- 2 medium zucchinis, sliced into rounds
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Spice Rub: In a small bowl, mix together the smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, black pepper, and salt.
- Season the Chicken: Pat the chicken thighs dry with a paper towel. Rub them with olive oil and sprinkle the spice mixture evenly over both sides. Drizzle the chicken with fresh lemon juice and white vinegar.
- Sear the Chicken: Heat a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and cook for 3-4 minutes until the skin is golden brown. Flip the chicken and cook for another 2 minutes.
- Bake the Chicken: Transfer the skillet to the oven and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (75°C). Remove from the oven and garnish with chopped fresh cilantro if desired.
- Prepare the Zucchini: Slice the zucchinis into rounds and pat them dry with a paper towel to remove excess moisture.
- Heat the Oil: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Cook the Zucchini: Add the zucchini slices to the skillet and season with dried oregano, black pepper, and salt. Sauté for 5-7 minutes, stirring occasionally, until the zucchini is tender and lightly browned.
- Add Lemon Flavor: Remove the skillet from the heat and drizzle the zucchini with fresh lemon juice and sprinkle with lemon zest. Toss to combine.
Conclusion:
This Asado Chicken and Sautéed Lemon Zucchini is a dynamic duo that combines smoky, well-seasoned chicken with light and refreshing zucchini. The flavors are bold yet balanced, making this dish perfect for a satisfying and wholesome meal. Serve it as is or pair it with a side of rice or salad for a complete dinner. This recipe is as easy to make as it is to savor—try it tonight and elevate your meal game!
Asado Chicken and Sautéed Lemon Zucchini
A savory dish featuring Asado Chicken, perfectlyspiced and oven-roasted, paired with Sautéed Lemon Zucchini, a light andcitrusy vegetable side. A simple yet flavorful combination that’s perfect forany occasion.
Ingredients
For the Asado Chicken:
- 4 bone-in skin-on chicken thighs (about 1.5 to 2 pounds)
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 1 tablespoon chopped fresh cilantro optional
For the Sautéed Lemon Zucchini:
- 2 medium zucchinis sliced into rounds
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Spice Rub: In a small bowl, mix together the smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, black pepper, and salt.
- Season the Chicken: Pat the chicken thighs dry with a paper towel. Rub them with olive oil and sprinkle the spice mixture evenly over both sides. Drizzle the chicken with fresh lemon juice and white vinegar.
- Sear the Chicken: Heat a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and cook for 3-4 minutes until the skin is golden brown. Flip the chicken and cook for another 2 minutes.
- Bake the Chicken: Transfer the skillet to the oven and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (75°C). Remove from the oven and garnish with chopped fresh cilantro if desired.
- Prepare the Zucchini: Slice the zucchinis into rounds and pat them dry with a paper towel to remove excess moisture.
- Heat the Oil: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Cook the Zucchini: Add the zucchini slices to the skillet and season with dried oregano, black pepper, and salt. Sauté for 5-7 minutes, stirring occasionally, until the zucchini is tender and lightly browned.
- Add Lemon Flavor: Remove the skillet from the heat and drizzle the zucchini with fresh lemon juice and sprinkle with lemon zest. Toss to combine.