Herb-Roasted Chicken Thighs with Zucchini

Quick Summary

This dish pairs protein-rich chicken thighs with vitamin-packed zucchini for a balanced, low-effort meal. It’s naturally gluten-free and perfect for a clean, weeknight dinner.

Ingredients

Method

1. 1. Preheat your oven to 400°F (200°C). Pat the chicken dry with a paper towel to ensure the skin gets perfectly crisp.
2. 2. In a large bowl, toss the zucchini with half the olive oil, garlic, and herbs. Spread them evenly on a rimmed baking sheet.
3. 3. Rub the chicken with the remaining oil, salt, and pepper. Nestled the thighs among the zucchini, skin-side up.
4. 4. Roast for 35–40 minutes until the chicken skin is golden and the juices run clear. Let rest for 5 minutes before serving.

Nutrition Snapshot

Frequently Asked Questions

Can I use boneless chicken thighs?

Yes, but reduce the cooking time to 20–25 minutes. Watch them closely so they don't dry out.

Should I peel the zucchini?

No need. The skin holds valuable nutrients and provides a nice texture contrast when roasted.

What can I serve with this?

A side of quinoa or a simple arugula salad works beautifully to round out the meal.