Description
Wholesome Easy Baked Chicken and Zucchini—Tender chicken, flavorful zucchini, and zesty lemon come together in this speedy, satisfying dish.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs/680g)
- 3 medium zucchini (about 1.5 lbs/680g), cut into 1/2-inch half-moons
- 3 tablespoons extra virgin olive oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 cup fresh parsley, chopped (for garnish)
- Lemon wedges for serving
Instructions
- Step 1: Prepare Your Oven and Ingredients Position your oven rack in the middle position and preheat to 425°F (220°C). While waiting for the oven to heat, prepare your ingredients. Pat the chicken thighs completely dry with paper towels, then set aside. Slice your zucchini into half-moons about ½-inch thick, being careful to keep the size consistent for even cooking.
- Step 2: Season the Chicken In a small bowl, combine 2 tablespoons olive oil, half the minced garlic, lemon juice, oregano, thyme, paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Mix thoroughly to create your marinade. Place chicken thighs in a large bowl and pour the marinade over them, making sure to coat each piece thoroughly, including under the skin where possible. Let the chicken marinate while you prepare the zucchini.
- Step 3: Prepare the Zucchini In a separate large bowl, toss the zucchini half-moons with the remaining tablespoon of olive oil, remaining garlic, red pepper flakes (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Make sure all pieces are evenly coated with the seasoning mixture.
- Step 4: Arrange and Bake Line a large rimmed baking sheet with parchment paper for easier cleanup. Arrange the seasoned chicken thighs skin-side up in the center of the sheet, leaving some space between each piece. Scatter the seasoned zucchini around the chicken in a single layer. Be careful not to overcrowd the pan – if necessary, use two baking sheets to ensure proper roasting rather than steaming.
- Step 5: Bake to Perfection Place the baking sheet in your preheated oven and bake for about 30-35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. For extra crispiness, you can switch to broil for the final 2-3 minutes, watching carefully to prevent burning.
- Step 6: Rest and Serve Remove from oven and let the Easy Baked Chicken and Zucchini rest for 5 minutes before serving. This allows the juices to redistribute throughout the chicken. Sprinkle with fresh chopped parsley and serve with lemon wedges for squeezing over the top. The bright acidity of fresh lemon juice adds the perfect finishing touch to this simple but delicious meal.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg