Hey, it’s time to bring the family together to celebrate! What are you celebrating? Does it matter when it’s an occasion for My Big Fat Greek Chicken? The answer is no. Chicken thighs marinated in garlic, olive oil, and lemon juice are bright, herbaceous, and succulent, pan-seared for a crispy golden skin, and served with tender Mediterranean vegetables. My Big Fat Greek Chicken is a wedding of great flavors and it will be a feast of a dinner! Opa!


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 lemon, juiced, plus 1 lemon, sliced, divided
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 pound chicken thighs, bone-in and skin-on
  • kosher salt, to taste
  • ground black pepper, to taste
  • 1/2 pound asparagus, woody ends removed
  • 1 zucchini, sliced into half-moons


Step 1 –In a large bowl, add 2 tablespoons of the olive oil, the lemon juice, the garlic, and the oregano and whisk to combine.

Step 2 –Add the chicken thighs and toss to coat.

Step 3 –Cover the bowl with plastic wrap and let the thighs marinate in the refrigerator for at least 15 minutes and up to 2 hours.

Step 4 –Preheat the oven to 425 degrees F.

Step 5 –In a large, oven-proof skillet over medium-high heat, add the remaining olive oil.

Step 6 –Season both sides of the marinated chicken with the salt and the pepper.

Step 7 –Add the chicken, skin-side down, and the remaining marinade to the hot oil and cook until the skins become golden and crispy, about 10 minutes.

Step 8 –Flip the chicken thighs.

Step 9 –Add the asparagus, the zucchini, and the sliced lemon to the skillet.

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Step 10 –Roast the skillet until the asparagus and the zucchini are tender and the chicken thighs reach an internal temperature of 165 degrees F, about 15 minutes.

Step 11 –Plate and serve.