skillet lemon agave chicken - iloveorganicgirl


skillet lemon agave chicken

break out the skillet, but leave the marinade to us with our lemon agave dressing! juicy skin-on chicken thighs bursting with lemony flavor, paired with equally flavorful chopped zucchini and potatoes for a one-pan dish that's sure to impress! perfect for a holiday get-together or a weeknight dinner with the fam. just remember to marinade the chicken for at least four hours for optimum flavor explosion!

prep time: 25 minutes | cook time: 35 minutes

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4 servings

½ cup organicgirlⓇ lemon agave dressing
4 bone-in, skin on chicken thighs
2 tablespoons preferred vegetable oil, divided
½ pound red-skinned potatoes, quartered
1 large zucchini, cut into 1″ pieces
6 sprigs thyme
½ teaspoon fine sea salt
½ black pepper


1. in a bowl, combine chicken and dressing, tossing to coat. cover and refrigerate at least 4 hours or overnight.

2. preheat oven to 375℉.

3. remove chicken from marinade, allowing excess to drip off, and place in a large, heavy skillet.

4. in a medium bowl, toss potatoes and zucchini with 1 tablespoon oil, thyme, salt and pepper. place vegetables in skillet around chicken and transfer to oven.

5. bake until chicken is cooked to an internal temperature of 175℉. enjoy!

recipe reviews (4)

The chicken was stunning ! I marinated a boneless skinless breast for 24 hours. I did not care for cooking the zucchini with the potatoes. I will definitely make the chicken again !!! Super Yum.


Mamie Gaillard – I like the boneless breast idea and will be back with my new rating and more comments once I have made mine.


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