Lemon-Thyme Roasted Chicken with Zucchini

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

Juicy roasted chicken infused with fresh lemon and thyme pairs perfectly with tender roasted zucchini for an easy summer dinner. This mediterranean-inspired chicken ready in about 55 minutes pairs bone-in, skin-on chicken thighs, fresh lemon juice, chopped fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 40 min Serves 4 Mediterranean cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp fresh lemon juice, 4 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh thyme leaves, 1 1/2 tsp salt, and 1 tsp black pepper to create a marinade.
  2. Step 2: Place 6 bone-in, skin-on chicken thighs and 3 medium zucchini rounds (1/2-inch thick) in a large roasting pan. Pour the marinade over and toss to evenly coat both chicken and zucchini.
  3. Step 3: Arrange chicken thighs skin-side up and spread zucchini out evenly around them. Roast in the oven for 35-40 minutes until chicken skin is golden and internal temperature reaches 165°F, and zucchini is tender.
  4. Step 4: Remove from oven and let rest for 5 minutes before serving. Spoon pan juices over chicken and zucchini for extra flavor.

Frequently asked questions

How long does Lemon-Thyme Roasted Chicken with Zucchini take to make?

Total time is about 55 minutes (15 min prep + 40 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 Lemon-Thyme Roasted Chicken with 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 fresh lemon juice from drying out.

Can I substitute ingredients in Lemon-Thyme Roasted Chicken with 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 Lemon-Thyme Roasted Chicken with 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 Lemon-Thyme Roasted Chicken with Zucchini?

Mediterranean 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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