Garlic-Roasted Chicken with Zucchini and Herb Salad
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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Garlic-Roasted Chicken with Zucchini and Herb Salad take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic-Roasted Chicken with Zucchini and Herb Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Garlic-Roasted Chicken with Zucchini and Herb Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic-Roasted Chicken with Zucchini and Herb Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garlic-Roasted Chicken with Zucchini and Herb Salad?
Mediterranean low carb like this pair well with a low-carb side — cauliflower rice, roasted broccoli or asparagus, or a leafy salad with olive oil and parmesan. Rice, couscous and bread would blow the carb budget this recipe is built around. Tap "Plan a meal with the AI" to get specific side suggestions.
