Garlic-Pepper Chicken Thighs with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Golden chicken thighs seared with garlic and black pepper, served atop a medley of roasted zucchini, carrots, and bell peppers for a balanced weeknight meal. This American-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 2 tbsp olive oil
• 4 cloves garlic
• 1 tsp black pepper
• 1/2 tsp salt
• 2 medium zucchini
• 2 medium carrots
• 1 red bell pepper
• 1/4 cup parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Pat 1.5 lbs chicken thighs dry and season with 1 tsp black pepper and 1/2 tsp salt.
2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs and sear for 3-4 minutes per side until golden brown; remove from skillet.
3. Step 3: Add remaining 1 tbsp olive oil to skillet. Add 2 sliced zucchini (1/2-inch rounds), 2 sliced carrots (1/2-inch rounds), and 1 sliced red bell pepper; toss to coat.
4. Step 4: Add 4 minced garlic cloves to vegetables and cook for 1 minute until fragrant.
5. Step 5: Return chicken thighs to skillet, nestling them among vegetables. Roast in oven for 20-25 minutes until chicken reaches 165°F internally.
6. Step 6: Sprinkle with 1/4 cup chopped parsley before serving.