Asado Chicken Lemon Zucchini (Print-Friendly Version)

Savor smoky chicken with crisp skin served alongside tangy, sautéed lemon zucchini, creating a fresh and hearty meal.

# What You'll Need:

→ Asado Chicken

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

→ Sauteed Lemon Zucchini

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

# How to Make It:

01 - Set the oven to 200°C and allow it to fully preheat.
02 - Pat chicken thighs dry thoroughly with paper towels to ensure crisp skin.
03 - Combine smoked paprika, cumin, garlic powder, onion powder, dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper in a small bowl.
04 - Drizzle 2 tablespoons olive oil over the chicken and rub in the spice blend, coating all sides evenly.
05 - Place the chicken skin-side up on a parchment-lined baking tray or lightly oiled roasting dish.
06 - Roast for 35–45 minutes, until golden and the internal temperature reaches 75°C. The skin should be crisp and browned.
07 - While chicken roasts, wash and trim zucchinis. Slice into 0.5 cm half-moons.
08 - In a large non-stick skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil.
09 - Add zucchini slices and sauté, stirring occasionally, until golden at the edges and tender, about 5–7 minutes.
10 - Scatter 0.5 teaspoon salt and 0.25 teaspoon black pepper over zucchini and toss to distribute seasonings.
11 - Pour in 1 tablespoon lemon juice and sprinkle with 1 teaspoon lemon zest. Stir to combine.
12 - Continue cooking for 1–2 more minutes to allow flavors to meld. Remove from heat and stir in chopped parsley.
13 - Once roasting is complete, remove chicken from oven and rest for 5 minutes before serving.
14 - Serve the roasted chicken thighs with sautéed lemon zucchini on the side.

# Additional Tips:

01 - Patting chicken dry ensures crisp skin during roasting.
02 - For a spicier profile, add a pinch of cayenne to the seasoning blend.
03 - Adjust cooking time according to the size of the chicken thighs for consistent doneness.
04 - Use a non-stick skillet for zucchini to avoid sticking.
05 - Garnish zucchini with freshly grated Parmesan for added flavor.

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