Chicken Lemon Zucchini (Printer-Friendly Layout)

Dig into golden chicken with crispy edges next to lemony, sizzling zucchini for a meal that's bright, hearty, and simple.

# Ingredients You'll Need:

→ Asado Chicken

01 - 1 teaspoon freshly ground black pepper
02 - 1 teaspoon salt
03 - 1 teaspoon dried oregano
04 - 1 teaspoon onion powder
05 - 1 teaspoon garlic powder
06 - 1 teaspoon ground cumin
07 - 1 tablespoon smoked paprika
08 - 2 tablespoons olive oil
09 - 6 bone-in, skin-on chicken thighs

→ Sauteed Lemon Zucchini

10 - 1 tablespoon finely chopped fresh parsley
11 - 0.25 teaspoon freshly ground black pepper
12 - 0.5 teaspoon salt
13 - 1 teaspoon finely grated lemon zest
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon olive oil
16 - 1 tablespoon butter
17 - 3 medium zucchinis

# Step-by-Step Instructions:

01 - Dish up the zucchini and chicken together and enjoy them side by side.
02 - Let the chicken cool off for about five minutes before you dig in after roasting.
03 - Cook for another minute or two so everything soaks up the flavors. Take it off the heat and add the parsley.
04 - Mix in lemon zest and lemon juice, give it a good stir so everything gets a bit of zing.
05 - Toss in salt and black pepper, mix well so every piece tastes just right.
06 - Let the zucchini cook, turning here and there, so it gets golden and soft at the edges—should take around 5 to 7 minutes.
07 - Heat up butter and olive oil over medium in a big non-stick pan.
08 - Cut the zucchini into small half-moon pieces after giving them a good scrub and trimming the ends, while the chicken cooks.
09 - Roast those thighs until golden brown with crispy skin—takes about 35 to 45 minutes, or when the middle hits 75°C.
10 - Line up the chicken, skin facing up, on a baking tray lined with parchment or in a greased roasting dish.
11 - Pour olive oil over the chicken, then really coat each piece with the spice mix by rubbing it in all over.
12 - Stir together salt, black pepper, dried oregano, onion powder, garlic powder, ground cumin, and smoked paprika in a little bowl.
13 - Make sure you dry off the chicken thighs well with some paper towels, so the skin turns out crunchy.
14 - Crank your oven up to 200°C and give it time to get nice and hot.

# Extra Tips and Tricks:

01 - Drying off the chicken helps you get really crispy skin.
02 - Want it hotter? Add a dash of cayenne to your spice mix.
03 - Big chicken pieces need more time in the oven, smaller ones will cook faster.
04 - Zucchini won't stick if you use a non-stick pan.
05 - Shred up some fresh Parmesan on top of the zucchini for more flavor.

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