Description
This flavorful Asado Chicken features bone-in, skin-on thighs seasoned with smoky paprika and aromatic spices, roasted to crispy perfection. Paired with a vibrant sautéed lemon zucchini side, this dish balances rich, hearty chicken with fresh, zesty vegetable notes for a wholesome, satisfying meal.
Ingredients
Scale
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemon Zucchini
- 2 medium zucchinis
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken thighs.
- Dry Chicken: Pat the chicken thighs dry thoroughly with paper towels to ensure crispy skin during roasting.
- Mix Spices: In a small bowl, combine smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, and black pepper to create the spice rub.
- Coat Chicken with Oil: Drizzle 2 tablespoons of olive oil over the chicken and rub it evenly across all surfaces to help spices adhere.
- Apply Spice Rub: Sprinkle the mixed spices over the chicken thighs, rubbing into the skin and flesh on both sides for maximum flavor.
- Arrange for Roasting: Place the chicken thighs skin-side up on a baking sheet lined with parchment paper or a greased baking dish to catch drippings and promote even cooking.
- Roast Chicken: Bake in the preheated oven for 35-45 minutes until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
- Prepare Zucchini: While the chicken roasts, wash and trim the zucchinis, then slice into thin half-moons approximately 1/4 inch thick for even sautéing.
- Heat Skillet: Warm 1 tablespoon of olive oil and 1 tablespoon butter in a large skillet over medium heat to create a flavorful cooking base.
- Sauté Zucchini: Add the sliced zucchini to the hot skillet, stirring occasionally to prevent burning and ensure even browning.
- Cook Zucchini: Continue to sauté for 5-7 minutes until the zucchini becomes tender and develops light golden edges.
- Season Zucchini: Sprinkle with salt and black pepper, then stir to distribute seasoning evenly.
- Add Lemon: Incorporate fresh lemon juice and lemon zest into the zucchini, mixing well to infuse fresh citrus flavor.
- Simmer Flavors: Cook the zucchini for an additional 1-2 minutes, allowing the lemon flavors to meld with the vegetables.
- Finish with Parsley: Remove skillet from heat and stir in freshly chopped parsley for brightness and color.
- Rest Chicken: Once roasted, remove the chicken from the oven and let rest for 5 minutes to retain juices.
- Serve: Plate the crispy roasted chicken thighs alongside the sautéed lemon zucchini and enjoy a balanced and tasty meal.
Notes
- Ensure chicken skin is thoroughly dried before seasoning to achieve crispy skin.
- Use a meat thermometer to check chicken doneness for safe and juicy results.
- Adjust lemon juice and zest to taste, depending on citrus preference.
- Fresh parsley adds a fresh finish, but can be substituted with cilantro or basil.
- For extra crispiness, broil the chicken for the last 2-3 minutes—watch carefully to avoid burning.
