This Easy Asado Chicken is packed with flavor and pairs perfectly with a bright lemon zucchini sauté. It’s a tasty way to make a meal that feels fancy without the fuss!
I love how juicy the chicken turns out, and the zucchini adds a nice crunch. Dinner guests will think you spent hours in the kitchen, but we know you’re just clever like that! 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are juicy and flavorful. You could use chicken breasts, but they may dry out faster. Feel free to try drumsticks too!
Olive Oil: It helps with browning and adds richness. If you can’t use olive oil, avocado oil is a great alternative. Both have high smoke points for cooking.
Smoked Paprika: This spice gives a nice smokiness. If you’re out of it, use regular paprika or add a dash of liquid smoke for that BBQ feel.
Zucchini: Fresh zucchini is perfect for this sauté. If you don’t have any, yellow squash works too. Just make sure to cut them the same size for even cooking!
Lemon: Fresh lemon juice adds brightness. If you’re out, a splash of vinegar can substitute, but it won’t be as fresh-tasting. Always prefer fresh when possible!
How Do I Get the Chicken Crispy and Juicy?
Getting crispy skin and juicy meat is key! The secret is in the searing and roasting process.
- Start with the skin-side down in a hot skillet to render out the fat and crisp up the skin.
- Don’t rush the searing—let it brown for about 5-7 minutes. This makes all the difference!
- Once flipped, transfer to a hot oven. This cooks the chicken through without drying it out.
Always use a meat thermometer to ensure an internal temperature of 165°F (74°C). This guarantees juicy goodness every time!
Easy Asado Chicken with Lemon Zucchini Sauté
Ingredients You’ll Need:
For the Asado Chicken:
- 4 bone-in, skin-on chicken thighs (or chicken legs)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika (or regular paprika)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (optional for heat)
- Salt and pepper, to taste
- Juice of 1/2 lemon
For the Lemon Zucchini Sauté:
- 2 medium zucchinis, sliced into half-moons or rounds
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus around 30-35 minutes to cook. So, you can enjoy this delicious meal in about 1 hour! Perfect for a weeknight dinner that’s full of flavor without taking all evening.
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a bowl, mix together the olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, chili powder (if using), salt, pepper, and lemon juice. Give it a good stir until everything is combined.
2. Marinate the Chicken:
Take the chicken thighs and rub the spice mixture all over them, ensuring you get some under the skin for extra flavor. Let it marinate for at least 30 minutes on the counter or up to 2 hours in the fridge if you have time!
3. Cook the Chicken:
Preheat your oven to 400°F (200°C). Grab a large ovenproof skillet and heat it over medium-high heat. Place the chicken skin-side down and let it sear for 5-7 minutes until the skin is golden brown and crispy.
4. Roast the Chicken:
Once the chicken is nicely browned, flip it over. Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Your kitchen will smell amazing!
5. Prepare the Lemon Zucchini Sauté:
While the chicken is roasting, heat another tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!
6. Sauté the Zucchini:
Add the sliced zucchini to the skillet, stirring in salt and pepper to taste. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender yet still slightly crisp—perfect for texture!
7. Add Lemon Flavor:
Stir in the lemon zest and juice, cooking for another minute to meld all the flavors together. It’s going to be bright and zesty!
8. Serve and Enjoy:
Once everything is cooked, plate the crispy chicken next to the lemon zucchini sauté. If you like, sprinkle some freshly chopped parsley on top for a pop of color. Enjoy your tasty meal immediately! It’s simple, satisfying, and oh-so-delicious!
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken for This Recipe?
Yes, you can use boneless chicken thighs or breasts! Just keep in mind that boneless cuts will cook faster, so reduce the roasting time by about 10 minutes. Always check the internal temperature to ensure they reach 165°F (74°C).
How Can I Make This Recipe Lower in Fat?
To reduce the fat content, you can use skinless chicken breasts instead of thighs. Additionally, use less olive oil in the marinade and sauté. You can also grill the chicken instead of searing in oil for a lighter option.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, yellow squash, bell peppers, or even asparagus would make great alternatives. Just remember that different vegetables may need slightly different cooking times—adjust accordingly!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop until heated through. Enjoy the flavors again!
