Herb-Roasted Chicken Thighs with Asparagus and Zucchini

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with fresh herbs and seasonal vegetables until tender and golden brown. This american-inspired chicken ready in about 50 minutes pairs Olive oil, (chopped) Fresh rosemary, (chopped) Fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F.
  2. Step 2: Pat 4 chicken thighs (6 oz each) dry with paper towels and season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp chopped rosemary, and 1 tsp chopped thyme.
  3. Step 3: Place chicken thighs skin-side up on a parchment-lined baking sheet.
  4. Step 4: Arrange 12 oz trimmed asparagus and 8 oz sliced zucchini around chicken.
  5. Step 5: Drizzle with 2 tbsp olive oil and toss to coat.
  6. Step 6: Roast for 30-35 minutes until chicken is golden brown and internal temperature reaches 165°F.
  7. Step 7: Let rest for 5 minutes before serving.

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Frequently asked questions

How long does Herb-Roasted Chicken Thighs with Asparagus and Zucchini take to make?

Total time is about 50 minutes (15 min prep + 35 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 Herb-Roasted Chicken Thighs with Asparagus and Zucchini?

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 olive oil from drying out.

Can I substitute ingredients in Herb-Roasted Chicken Thighs with Asparagus and Zucchini?

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 Herb-Roasted Chicken Thighs with Asparagus and Zucchini for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Herb-Roasted Chicken Thighs with Asparagus and Zucchini?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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