Herb-Roasted Chicken Thighs with Zucchini and Tomatoes

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

Tender chicken thighs roasted with fresh herbs and seasonal vegetables for a simple, flavorful keto dinner. This american-inspired keto ready in about 40 minutes pairs chicken thighs, olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 30 min Serves 2 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season evenly with 1 tsp garlic powder, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Place chicken thighs skin-side up in a single layer in a baking dish. Arrange 2 cups sliced zucchini and 1 cup cherry tomatoes around the chicken.
  3. Step 3: Drizzle with 2 tbsp olive oil and sprinkle with 1 tbsp chopped fresh rosemary. Bake for 25-30 minutes until chicken is cooked through (internal temperature 165°F) and vegetables are tender with slight browning.

Frequently asked questions

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

Total time is about 40 minutes (10 min prep + 30 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 Zucchini and Tomatoes?

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 Herb-Roasted Chicken Thighs with Zucchini and Tomatoes?

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 Zucchini and Tomatoes 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 Herb-Roasted Chicken Thighs with Zucchini and Tomatoes?

American keto 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.

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