recipe
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!
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!
ingredients
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
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directions
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
Sloth
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.
Eyeinhim
Excellent thank you!!
Amy Davis
I can’t wait to try! Easy and healthy!!
Mamie Gaillard
Mamie Gaillard – I like the boneless breast idea and will be back with my new rating and more comments once I have made mine.