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If you're on the hunt for a dish that is not only delicious but also visually stunning, look no further than Roasted Asado Chicken with Sautéed Lemon Zucchini. This vibrant meal combines the rich, smoky flavors of Asado chicken with the refreshing zest of sautéed zucchini, making it a perfect choice for any occasion. Whether you’re hosting a dinner party or simply enjoying a weeknight family meal, this recipe promises to excite your taste buds and impress your guests.

Asado Chicken and Sauteed Lemon Zucchini

Elevate your dinner game with this mouthwatering Roasted Asado Chicken paired with vibrant Sautéed Lemon Zucchini! Juicy chicken thighs marinated in a flavorful mix of olive oil, soy sauce, and spices are roasted to perfection. Serve alongside zucchini sautéed with garlic and fresh lemon zest for a zesty kick. This easy recipe is not only delicious but also a feast for the eyes. Perfect for weeknight meals or impressing guests! Enjoy the flavors!
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Ingredients
  

For the Asado Chicken:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons red wine vinegar

1 tablespoon paprika

1 tablespoon ground cumin

1 tablespoon garlic powder

1 teaspoon ground coriander

Salt and pepper to taste

Fresh cilantro, for garnish

For the Sautéed Lemon Zucchini:

2 medium zucchinis, sliced into half-moons

1 tablespoon olive oil

1 clove garlic, minced

Zest and juice of 1 lemon

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Marinade for Chicken: In a large bowl, combine olive oil, soy sauce, red wine vinegar, paprika, cumin, garlic powder, coriander, salt, and pepper. Mix well.

    Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.

      Preheat the Oven: Preheat your oven to 400°F (200°C).

        Roast the Chicken: Place the marinated chicken on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.

          Sauté the Lemon Zucchini: While the chicken is roasting, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

            Cook the Zucchini: Add the sliced zucchini to the skillet, sautéing for about 5-7 minutes until they are tender but still have a slight crunch. Stir in the lemon zest, lemon juice, salt, and pepper. Cook for an additional 2 minutes, then remove from heat.

              Serve: Once the chicken is done roasting, let it rest for a few minutes. Serve the chicken garnished with fresh cilantro alongside the sautéed lemon zucchini topped with chopped parsley. Enjoy!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4