Description
A simple, flavorful one-pan meal featuring tender chicken thighs and zucchini roasted with garlic and fresh herbs.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 2 medium zucchinis, sliced into half-moons
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon paprika
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a large bowl, toss zucchini with 1 tablespoon olive oil, half the garlic, half the herbs, salt, and pepper.
- Place chicken thighs on a baking sheet, drizzle with remaining olive oil, and season with paprika, remaining garlic, herbs, salt, and pepper. Rub seasonings into the skin.
- Arrange zucchini around the chicken on the baking sheet. Bake for 25-30 minutes until chicken is cooked through and zucchini is tender.
- Serve hot with lemon wedges for squeezing over the dish.
Notes
You can customize the seasonings to taste.