Garlic chicken thighs

INGREDIENTS

• Extra-virgin olive oil

• Juice of 1 lemon

• 3 cloves of garlic minced

• 1 tsp. dried oregano

• 500g chicken thighs (skin on)

• 250g asparagus, ends removed

• 1 Courgette sliced

• 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 mix to coat everything. Cover bowl with plastic wrap and let marinate in the refrigerator for at least 15 minutes leave it longer for best results, we recommend 2 hours.

2. Preheat oven to 220°C or gas mark 7. In a large ovenproof pan over medium-high heat, heat 1 tablespoon of olive oil. Season both sides of marinated chicken with salt and pepper, then add, skin-side down to the pan and pour in the remaining marinade.

3. Sear until the skin becomes golden and crispy, about 10 minutes. Turn the chicken and add the asparagus, courgette and lemons to the pan.

4. Transfer to an oven dish and cook in the oven until the chicken is cooked through and the vegetables are tender, about 15 minutes.