Kitchen notes · a little help before you start
One Pan Greek Chicken
Lemon chicken with asparagus and zucchini makes a bright, savory dinner to enjoy from one pan. The browned skin gives you something to cut through, with tender vegetables beside it.
- Prep
- 70 min
- Cook
- 25 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cooking method
- Baking · Baked & roasted · One pan · One pot & sheet pan
- Preparation & total time
- Prep: over 30 minutes
A few quick notes
1. Chill the coated thighs
Whisk the marinade, coat the chicken and cover for its short refrigerated rest while the oven preheats.
2. Season before the sear
Add salt and pepper to both sides of the marinated thighs before they enter the hot ovenproof skillet.
3. Keep skin up for the oven
After browning, leave the thighs skin side up before adding vegetables and transferring the skillet to finish baking.
Get to know the ingredients
Trimmed asparagus
Remove the tough asparagus stems before adding the spears to the skillet with zucchini and lemon slices.
Zucchini half-moons
Slice the zucchini into half-moons before it joins the browned chicken and asparagus for the oven stage.
Two lemon uses
Juice the first lemon for the marinade and keep the second thinly sliced for adding to the skillet before baking.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for One Pan Greek Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve the tender vegetables with chicken
Bake until the chicken is cooked through and vegetables tender, then serve immediately from the warm skillet.
A little more help as you go
A longer marinating option
You can marinate it in the refrigerator for up to two hours, extending the shorter rest in the main steps.
Chicken breast is allowed
You can use chicken breast if you prefer it to the listed boneless, skin-on thighs.
A few questions you might have
Do I need an ovenproof skillet?
Yes. The same skillet used to brown the chicken holds the added vegetables and goes into the oven to finish.
Do the vegetables marinate with the chicken?
Only the chicken is coated and chilled first. Asparagus, zucchini and lemon slices join the skillet after its browning.
Where does the oregano go?
Whisk it into olive oil, lemon juice and minced garlic at the start, before coating the thighs for marinating.
Does all the oil go into the marinade?
Keep the separate skillet portion for heating before searing, after using the first oil portion in the marinade.
When do I add the sliced lemon?
It joins the asparagus and zucchini after the chicken browns, just before the skillet goes into the oven.
Any more cooking tips?
Use chicken thighs or breasts, whichever you prefer. Marinate them in the refrigerator for 15 minutes to 2 hours. Asparagus, zucchini, tomatoes and bell peppers all work well alongside the chicken. Sear the meat in a hot skillet until golden before finishing it in the oven; those browned edges add flavor.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.