Herb-Crusted Chicken Thighs with Garlic-Glazed Zucchini

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

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 developed and reviewed.

Juicy chicken thighs coated in a herby crust, served alongside zucchini glazed in garlic and olive oil for a balanced, flavorful meal. This Mediterranean-inspired Whole30 recipe (high-protein, gluten-free), ready in about 40 minutes, pairs chicken thighs, rosemary, thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 4 Mediterranean cuisine 380 cal/serving

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Ingredients

4 (bone-in, skin-on) chicken thighs
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp olive oil
2 cups sliced (1/4 inch) zucchini
2 cloves minced garlic
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Pat chicken thighs dry and season evenly with 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1/2 tsp sea salt, and 1/4 tsp black pepper.
Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Place chicken skin-side down and cook for 5 minutes until skin is golden brown.
Step 3: Flip chicken and transfer skillet to preheated 400°F oven. Roast for 20 minutes until chicken reaches 165°F internal temperature.
Step 4: While chicken roasts, heat 1 tbsp olive oil in a separate skillet over medium heat. Add 2 cups sliced zucchini and cook for 5 minutes until slightly softened.
Step 5: Add 2 minced garlic cloves to the zucchini and cook for 1 minute until fragrant, stirring constantly.
Step 6: Season zucchini with 1/4 tsp sea salt and 1/4 tsp black pepper, then cook for 2 more minutes until edges are golden.