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Smoky-glazed asado chicken comes out super juicy and cozy, especially alongside bright lemon zucchini sautéed until just golden. This dinner always hits the spot when I’m after something fresh but filling, and I love how simple it is to throw together.
The first time I made this was last summer with a bumper crop of zucchini from the backyard, and now it’s what my family asks for when we have friends over or just want something crowd-pleasing and simple.
Irresistible Ingredients
- Fresh parsley: Toss in at the end for a punch of green; flat-leaf gives more flavor than curly
- Lemon zest: Super fragrant, throw it in just before serving for best pop
- Fresh lemon juice: Squeeze some over at the finish for bright tang
- Olive oil: You’ll need enough for both chicken and zucchini; extra virgin works best
- Butter: Sauté zucchini with a knob of this plus olive oil for rich flavor
- Medium zucchinis: Pick ones that are firm with shiny skin for best sauté
- Black pepper: Freshly ground if you can; adds a little heat
- Salt: Go for sea salt if you’ve got it to help all the flavors shine
- Dried oregano: Mediterranean if possible, brings a hint of herbal brightness
- Onion powder: Softens and rounds the spice mix
- Garlic powder: For that big, savory boost in both the meat and zucchini
- Ground cumin: Adds earthy, deep notes that warm everything up
- Smoked paprika: Try Spanish—smokiness that truly makes this chicken
- Olive oil: Helps seasonings stick and keeps things juicy
- Bone in skin on chicken thighs: Pink and plump is what you want. The skin gets super crispy while the meat stays moist.
Simple Step-by-Step
- Serve Everything Up:
- Spoon chicken and zucchini onto each plate. Eat right away so skin stays crunchy and flavors are bright.
- Let Chicken Rest:
- Once your chicken’s done, leave it off the heat for five minutes. The juices settle and you get moist, tasty bites every time.
- Finish Zucchini:
- Cook the zucchini a minute or two longer. Don’t forget to keep it a bit crisp, so it doesn’t go soggy on you.
- Add the Parsley:
- Stir in your chopped parsley after you take the zucchini off the stove. So fresh and pretty.
- Pour in Lemon:
- Now drizzle over that fresh lemon juice and scatter in the zest. Everything smells amazing at this point.
- Season Your Zucchini:
- Add the salt and some cracked pepper. More flavor is always good.
- Start Cooking Zucchini:
- Get your pan hot on medium, melt butter and olive oil until it bubbles just a bit, then toss in sliced zucchini.
- Toss Zucchini in Pan:
- Give the zucchini slices a stir so they cook evenly. Flip them as you go and cook till just golden at the edges (about 7 minutes).
- Prep Your Zucchini:
- Wash and trim the zucchinis then slice them into thin wedges so they sauté quickly and nicely.
- Roast Chicken:
- Pop the chicken into your hot oven and cook until the skin turns a deep gold and your kitchen smells fantastic. Should register 165°F inside.
- Arrange Thighs on Pan:
- Lay the thighs out skin side up with space around each one in your greased pan.
- Rub on Spices:
- Drop the spice mix all over the chicken and use your hands to rub it into all the crevices.
- Coat with Oil:
- Give chicken a good drizzle of olive oil and smush it around so the skin’s covered.
- Make the Spice Mix:
- Stir together the smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper in a bowl.
- Pat Chicken Dry:
- Use paper towels to blot chicken. Dry chicken equals crisp skin.
- Heat the Oven:
- Switch your oven to 400°F so it’s evenly hot when the meat goes in.
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Smoked paprika totally steals the show here—it takes plain baked chicken and turns it into something next-level. My kids love zesting the lemon and arguing over who gets to scatter the parsley, so making this always feels like a family event.
Leftovers & Storage
Tuck leftovers in a sealed container and they’ll keep in the fridge for up to three days. Chicken’s crispiness comes back if you reheat it in the oven, and you can warm the zucchini fast in a hot skillet. Want to freeze? Skip the zucchini and just save the chicken—add new veggies when you serve it again.
Easy Ingredient Swaps
Prefer white meat? You can use chicken breasts, just watch not to overcook them. Need it dairy free? All olive oil, no butter, works great for the veggies. Basil or cilantro are fun instead of parsley for a new flavor twist.
Great Ways To Serve
Goes perfectly with steamed rice or hunks of good bread. A crisp green salad or smashed potatoes makes it a filling meal. Arrange chicken and zucchini on a platter and scatter over fresh lemon for a showy touch.
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Story Behind It
Asado comes from Spanish and Latin American styles of grilling. We swapped the grill for the oven but kept all the bold seasoning and deep smoky caramelized flavor. The bright, sunny zucchini on the side brings a Mediterranean vibe and ties the flavors together.
Frequently Asked Questions About Recipes
- → Which chicken cut is best to make asado style?
Thighs with the skin on and bone in are the way to go—they get a nice crunch and stay juicy in the oven.
- → Is it okay to swap out zucchini for another veggie?
Totally, try eggplant or yellow squash instead and you'll still get those herby, lemon flavors with your veggies.
- → Why should I bother with lemon zest for the zucchini?
The zest brightens everything up and gives an easy burst of citrus that lifts the whole dish.
- → Any tips for getting my chicken skin super crispy?
Dry off your chicken first, then roast it, skin up, with the heat cranked. That'll make the skin go crispy.
- → Is it possible to make this ahead?
You can prep both chicken and zucchini earlier, then just warm them up when you're ready to dig in and they'll still taste great.