Oven-Roasted Chicken Thighs with Zucchini and Parmesan

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

Juicy oven-roasted chicken thighs paired with sautéed zucchini ribbons tossed in parmesan for a comforting keto meal. This mediterranean-inspired keto (low carb) ready in about 45 minutes pairs (about 24 oz) bone-in chicken thighs, medium zucchini, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 30 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Pat dry 4 bone-in chicken thighs and rub evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano.
  2. Step 2: Heat 1 tbsp extra virgin olive oil in an oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5 minutes until skin is golden and crispy. Flip and sear the other side for 3 minutes.
  3. Step 3: Transfer skillet to the preheated oven and roast chicken for 18-20 minutes until internal temperature reaches 165°F.
  4. Step 4: Meanwhile, use a vegetable peeler to slice 2 medium zucchinis into thin ribbons. Heat 2 tbsp extra virgin olive oil in a separate pan over medium heat, add 2 minced garlic cloves and sauté for 1 minute until fragrant.
  5. Step 5: Add zucchini ribbons to the pan, sprinkle with 1/3 cup grated Parmesan cheese, and sauté for 3-4 minutes until tender but still vibrant. Season with salt and pepper to taste.
  6. Step 6: Serve the roasted chicken thighs alongside the Parmesan zucchini ribbons immediately.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Roasted Chicken Thighs with Zucchini and Parmesan take to make?

Total time is about 45 minutes (15 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 Oven-Roasted Chicken Thighs with Zucchini and Parmesan?

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 medium zucchini from drying out.

Can I substitute ingredients in Oven-Roasted Chicken Thighs with Zucchini and Parmesan?

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 Zucchini and Parmesan 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.

Is Oven-Roasted Chicken Thighs with Zucchini and Parmesan 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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