Oven-Roasted Chicken Thighs with Garlic Parmesan Zucchini

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with garlic and herbs paired with a cheesy zucchini gratin perfect for a high-fat keto dinner. This italian-inspired keto (low carb) ready in about 50 minutes pairs olive oil, minced garlic cloves, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, 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 6 Italian cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Pat 6 bone-in, skin-on chicken thighs dry and rub with 2 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp dried rosemary, and 3 minced garlic cloves. Place on a baking sheet skin-side up.
  2. Step 2: Toss 3 medium zucchini sliced into 1/4-inch rounds with 2 tbsp olive oil, 2 tbsp melted unsalted butter, 2 minced garlic cloves, 1 tbsp fresh thyme leaves, 1 cup grated Parmesan cheese, and 1/2 cup heavy cream. Arrange zucchini mixture in a single layer in an oven-safe dish.
  3. Step 3: Roast chicken and zucchini in the oven for 30-35 minutes until chicken skin is crispy and internal temperature reaches 165°F, and zucchini is tender with a golden crust.
  4. Step 4: Let chicken rest for 5 minutes before serving alongside the cheesy zucchini gratin.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Roasted Chicken Thighs with Garlic Parmesan 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 Oven-Roasted Chicken Thighs with Garlic Parmesan 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 Oven-Roasted Chicken Thighs with Garlic Parmesan 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 Oven-Roasted Chicken Thighs with Garlic Parmesan Zucchini for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is Oven-Roasted Chicken Thighs with Garlic Parmesan Zucchini low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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