Lemon-Garlic Chicken

I love cooking in a cast-iron skillet. Not only does it cook food more evenly than other pans, it is nonstick when seasoned properly, and—bonus!—you get a little extra iron in your diet. In this recipe, you start cooking the chicken on the stovetop and then finish in the oven, and the cast-iron skillet can do both!

Makes 4 servings

• Juice of 1 lemon
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• Salt and black pepper
• 4 (4-ounce) bone-in chicken thighs
• 3 tablespoons extra-virgin olive oil
• ½ pound asparagus, trimmed and cut into 2-inch pieces
• 1 zucchini, cut in half lengthwise and sliced into half-moons
• 1 lemon, sliced

Preheat the oven to 375°F.

In a large bowl, mix together the lemon juice, garlic, oregano, and salt and pepper to taste. Add the chicken and mix, making sure all sides of the chicken are covered.

In a large cast-iron pan over medium-high heat, heat the oil until it just starts to smoke. Shake off any excess liquid from the chicken, add to the pan, and cook until browned, about 4 minutes on each side.

Add the asparagus, zucchini, and lemon slices. Transfer the pan to the oven and bake for 30 minutes, until the chicken is cooked through.

Nutritional Info (per serving)

Calories 235, fat 15.1 g, protein 18.9 g, carbs 7.4 g, fiber 2 g