Herb-Roasted Chicken with Cherry Tomatoes and Zucchini
Juicy chicken thighs roasted with garden-fresh tomatoes and zucchini, infused with rosemary and thyme. This american-inspired chicken ready in about 40 minutes pairs olive oil, dried rosemary, dried 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 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.
Ingredients
- 4 bone-in, skin-on (1.5 lbs total) chicken thighs
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 cup cherry tomatoes
- 1 medium zucchini
Instructions
- Step 1: Preheat oven to 425°F. Pat 4 bone-in, skin-on chicken thighs (1.5 lbs total) dry with paper towels, then rub with 2 tbsp olive oil, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
- Step 2: Arrange 1 cup cherry tomatoes and 1 medium zucchini (sliced into 1/2-inch thick rounds) around the chicken on a parchment-lined baking sheet.
- Step 3: Roast for 25-30 minutes, or until chicken reaches 165°F internally and vegetables are tender with slight caramelization.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Chicken with Cherry Tomatoes and Zucchini 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 Herb-Roasted Chicken with Cherry Tomatoes 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 with Cherry Tomatoes 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 with Cherry Tomatoes 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 with Cherry Tomatoes 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.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
