Recipes

[Chi-town girl]

INGREDIENTS

3 tbsp. extra-virgin olive oil, divided

Juice of 1 lemon

3 cloves garlic, minced

1 tsp.dried oregano

1 lb.chicken thighs

kosher salt

Freshly ground black pepper

1/2 lb.asparagus, ends removed

1 zucchini, sliced into half moons

1 lemon, sliced

DIRECTIONS

1. In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, and oregano. Whisk until combined then add chicken thighs and toss to coat. Cover bowl with plastic wrap and let marinate in the refrigerator for at least 15 minutes and up to 2 hours.
2. When you’re ready to cook the chicken, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon olive oil. Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade.
3. Sear until the skin becomes golden and crispy, about 10 minutes. Flip chicken and add asparagus, zucchini and lemons to the skillet.
4. Transfer pan to oven and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes.

[TVLand]

I thought it wasn't safe to reuse a chicken marinade....?

[CoffeeNut]

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@TVLand wrote:

I thought it wasn't safe to reuse a chicken marinade....?

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It's being added and cooked along with the chicken.  

[chrystaltree]

You had me at garlic...I love garlic.   I'm definitely going to make this.

[ECBG]

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@TVLand wrote:

I thought it wasn't safe to reuse a chicken marinade....?

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@TVLand 

In this situation, the entire recipe is going to be baked.

Marinade shouldn't be reused as a last step when grilling.  About 5 minutes on a flame should sterilize marinade on food.

[Knit-Chick]

Lemon and Garlic --- yum!  thanks for sharing!

[ECBG]

This looks really, really good!  Thanks!