Garlic-Roasted Chicken with Zucchini and Herb Salad

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs roasted with garlic and herbs, served atop a refreshing salad of zucchini and fresh herbs. This Mediterranean-inspired low-carb recipe, ready in about 40 minutes, pairs chicken thighs, garlic cloves, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 410 cal/serving

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Ingredients

1 lb, skin-on chicken thighs
4, minced garlic cloves
1 tbsp, chopped fresh thyme
2, thinly sliced zucchini
2 tbsp olive oil
1 tbsp lemon juice
1/4 cup, chopped fresh basil
to taste salt
to taste black pepper

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Instructions

Step 1: Preheat oven to 400°F. Pat chicken thighs dry and season with salt, pepper, 2 minced garlic cloves, and 1 tbsp chopped thyme. Arrange in a single layer on a parchment-lined baking sheet.
Step 2: Roast chicken for 25 minutes until golden and cooked through. Remove from oven and let rest for 5 minutes.
Step 3: While chicken roasts, heat 2 tbsp olive oil in a skillet over medium heat. Add sliced zucchini and 2 minced garlic cloves, sautéing for 8 minutes until tender but not mushy.
Step 4: Toss roasted zucchini with lemon juice, remaining chopped thyme, and 1/4 cup fresh basil. Season with salt and pepper to taste. Serve chicken with zucchini salad on the side.