Cookwith

Name: Greek Lemon-Oregano Roasted Chicken Thigh with Charred Asparagus
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 bone-in, skin-on chicken thigh (about 6 oz); 1/2 lemon, juiced (plus extra wedges for serving); 1 tsp lemon zest, divided; 1 tbsp olive oil, plus more for asparagus; 1 garlic clove, finely minced; 1 tsp dried oregano (or 1 tbsp fresh, finely chopped, plus extra for garnish); 1/2 tsp kosher salt, plus more for asparagus; 1/4 tsp freshly ground black pepper; 6-8 asparagus spears, trimmed

Greek Lemon-Oregano Roasted Chicken Thigh with Charred Asparagus

CrushedLemon1034

This Greek-inspired one-pan dinner delivers big flavor and ease. The chicken thigh is soaked in a punchy marinade of lemon, garlic, oregano, and olive oil, ensuring juicy meat and irresistible crisp skin after roasting. As the chicken cooks, the asparagus chars and softens, soaking up savory pan juices. A final flourish of fresh lemon zest and oregano brightens every bite. It’s a dish that’s both simple and vibrant—perfect for an easy solo dinner that feels like a Mediterranean escape. Pair with a classic Greek salad for a true taverna experience.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
In a small bowl, mix lemon juice, 1/2 tsp lemon zest, olive oil, minced garlic, oregano, salt, and pepper.
Pat chicken thigh dry with paper towels. Place in a small bowl or resealable bag and pour marinade over chicken, tossing to coat thoroughly. Let marinate for at least 10 minutes (or up to 30 minutes for deeper flavor).
While chicken marinates, toss asparagus spears with a drizzle of olive oil and a pinch of sea salt.
Arrange chicken thigh, skin side up, in a small roasting pan or oven-safe skillet. Scatter asparagus around the chicken, keeping spears in a single layer for best charring.
Roast for 25-30 minutes until chicken skin is deeply golden, crisp, and juices run clear (internal temp should reach 165°F/74°C). If desired, broil for the last 2-3 minutes for extra crisp skin and char on the asparagus.
Transfer chicken and asparagus to a plate. Sprinkle with remaining lemon zest and fresh oregano. Serve with extra lemon wedges.
Optional: Serve alongside a simple Greek salad of chopped tomatoes, cucumber, red onion, Kalamata olives, and feta, dressed with olive oil and red wine vinegar.