Asado Chicken Lemon Zucchini

Juicy asado chicken glazed with a smoky blend of spices pairs beautifully with sautéed lemon zucchini for a dinner that brings comfort and freshness to the table This recipe is a weeknight go to when I want something hearty yet bright and it always delivers on both taste and ease

I first tried this combination last summer when my garden zucchini was overflowing and now the pairing has become a family favorite for gatherings and quiet dinners alike

Ingredients

• Bone in skin on chicken thighs: They stay juicy and the skin crisps up deliciously Look for thighs with healthy pink color and no excess liquid
• Olive oil: Adds richness and helps the spice rub adhere Choose extra virgin for best flavor
• Smoked paprika: Lends a deep subtle smokiness Try to find the Spanish variety for the most authentic aroma
• Ground cumin: Gives warmth and extra savory notes Always check the freshness of your ground spices
• Garlic powder: Boosts savory flavor without overpowering Fresh and aromatic is key
• Onion powder: Balances the spice blend and rounds out the flavors
• Dried oregano: Offers herbal brightness Mediterranean origin varieties pack more punch
• Salt: Essential for drawing out moisture and seasoning every bite Sea salt or kosher salt preferred
• Black pepper: Sharpens and enhances the other spices Use freshly cracked if you can
• Medium zucchinis: Fresh zucchini should feel firm with glossy skin no soft spots
• Butter: Combines with olive oil for a rich base to sauté the zucchini
• Olive oil: For sautéing the zucchini and melding flavors
• Fresh lemon juice: Delivers citrus brightness Use a fresh lemon for juicier results
• Lemon zest: Packs intense lemon flavor without extra moisture Zest it right before use
• Fresh parsley: Brightens the zucchini just before serving Flat leaf is more flavorful than curly

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 400°F or 200°C so it heats up evenly while you prepare the chicken

Dry the Chicken:

Pat the chicken thighs completely dry with paper towels to help the skin get extra crispy in the oven

Make the Spice Blend:

Combine smoked paprika ground cumin garlic powder onion powder dried oregano salt and pepper in a mixing bowl Stir until blended

Coat the Chicken:

Drizzle olive oil over the chicken thighs Rub it in thoroughly so every surface is covered

Apply Spice Mixture:

Sprinkle the spice blend over the chicken and massage it into both the skin and the flesh on all sides

Arrange on the Pan:

Place the thighs skin side up on a parchment lined or greased baking dish No overcrowding so heat circulates well

Roast the Chicken:

Place in the hot oven and cook for 35 to 45 minutes The skin should become deep golden and crispy and a thermometer inserted in the meat should read 165°F or 75°C

Prep the Zucchini:

While the chicken cooks wash trim and slice the zucchinis into thin half moons about a quarter inch thick so they cook quickly

Start the Zucchini Sauté:

In a large skillet heat olive oil and butter together over medium heat until melted and just starting to foam

Sauté the Zucchini:

Toss in the sliced zucchini Stir regularly to avoid browning too fast and cook for about seven minutes until the edges just start to turn golden

Season the Zucchini:

Sprinkle with the salt and black pepper This is where the flavors start popping

Add Lemon:

Pour in the lemon juice and sprinkle on the lemon zest Stir so everything is coated with citrusy goodness

Finish Cooking:

Cook for one or two more minutes to let all the flavors meld together without making the zucchini mushy

Add Parsley:

Remove from the heat and stir in chopped parsley for a finishing touch of freshness

Rest the Chicken:

Let the roasted chicken thighs rest about five minutes off heat for the juices to settle and keep each bite moist

Serve:

Arrange the chicken and zucchini on plates Serve immediately for maximum flavor and crisp skin

Save

Smoked paprika is truly the star of this blend Its sweet warmth takes ordinary roast chicken to new heights My kids love to help zest the lemon and argue over who gets to sprinkle the parsley making it a meal that brings everyone together

Storage Tips

Store leftovers in airtight containers for up to three days in the refrigerator The chicken reheats best in the oven to keep the skin from getting soggy and the zucchini can be quickly refreshed in a hot pan for a few minutes If freezing stick to just the chicken and add fresh zucchini when serving later

Ingredient Substitutions

If you like a leaner meat swap thighs for chicken breasts but watch the cook time to keep them juicy For a dairy free version use only olive oil for sautéing the zucchini Swap parsley for basil or cilantro if you want a different herbal twist

Serving Suggestions

This dish shines with just rice or warm bread on the side Try a fresh green salad or even smashed potatoes for a heartier meal For a fun presentation arrange everything on a big platter and garnish with extra lemon wedges

Save

Cultural Context

Asado is a term rooted in Spanish and Latin American grilling traditions Adapted for ovens it keeps that beloved smoky char and bold seasoning The lemon zucchini adds the sunshiny Mediterranean touch tying together flavors from both worlds

Common Recipe Questions

→ What type of chicken works best for asado style?

Bone-in, skin-on chicken thighs are ideal, as the skin crisps up and the meat stays juicy during roasting.

→ Can I use different vegetables instead of zucchini?

Yes, yellow squash or eggplant can substitute zucchini and still pair well with the lemon and herbs.

→ What does lemon zest add to the zucchini?

Lemon zest provides a fresh citrus aroma and brightens the flavor of the sautéed zucchini.

→ How do I achieve crispy chicken skin?

Pat the chicken dry before roasting and roast skin-side up at a high temperature for best results.

→ Can this dish be prepared ahead of time?

The chicken and zucchini can be cooked in advance and gently reheated before serving to maintain flavor.