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Baked Chicken with Zucchini and Herbs

This dish features tender chicken pieces roasted alongside caramelized zucchini, infused with garlic and thyme. The slow baking process creates a browned, slightly crispy exterior on the chicken and tender, flavorful zucchini with a hint of smokiness from the caramelization.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin on preferred for extra flavor
  • 3 medium zucchini sliced into rounds
  • 4 cloves garlic minced fresh garlic
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or fresh thyme leaves
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Chef's knife

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy clean-up.
  2. Rub the chicken thighs with olive oil, salt, pepper, and thyme, making sure to coat all sides evenly.
  3. Arrange the chicken pieces on one side of the baking sheet, skin side up, ensuring they have space to crisp up.
  4. Toss the zucchini slices with minced garlic, a drizzle of olive oil, salt, and pepper until well coated.
  5. Spread the zucchini evenly on the empty side of the baking sheet, avoiding overlapping too much for even roasting.
  6. Place the baking sheet in the oven and roast for approximately 35-45 minutes, until the chicken skin is golden and crispy and the zucchini edges are caramelized and slightly browned.
  7. Once cooked, remove the baking sheet from the oven and let the chicken rest for a few minutes to retain its juices.
  8. Spoon the roasted zucchini onto plates alongside the chicken, garnishing with fresh herbs if desired.

Notes

For extra flavor, marinate the chicken with herbs and lemon juice beforehand. Feel free to use a mix of seasonal vegetables for variety.