Oven-Roasted Garlic Butter Chicken Thighs with Parmesan Zucchini

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted in garlic butter paired with tender zucchini ribbons tossed in Parmesan for a satisfying low-carb meal. This american-inspired keto (keto, low carb) ready in about 45 minutes pairs unsalted butter, garlic cloves, fresh thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 30 min Serves 6 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Pat dry 6 bone-in, skin-on chicken thighs and season with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Melt 4 tbsp unsalted butter in a large oven-safe skillet over medium heat, then add 5 minced garlic cloves and 3 fresh thyme sprigs; cook for 1 minute until fragrant.
  3. Step 3: Place chicken thighs skin-side down in the skillet and sear for 5-6 minutes until the skin is golden and crispy.
  4. Step 4: Flip the chicken thighs and transfer the skillet to the preheated oven; roast for 15-20 minutes until the internal temperature reaches 165°F.
  5. Step 5: Meanwhile, use a vegetable peeler to slice 3 medium zucchinis into thin ribbons.
  6. Step 6: Toss zucchini ribbons with 2 tbsp olive oil and 1/3 cup grated Parmesan cheese in a large bowl; season lightly with salt and pepper.
  7. Step 7: Serve the roasted chicken thighs with Parmesan zucchini ribbons on the side, spooning any pan juices over the chicken for extra flavor.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Roasted Garlic Butter Chicken Thighs with Parmesan Zucchini 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 Garlic Butter Chicken Thighs with 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 unsalted butter from drying out.

Can I substitute ingredients in Oven-Roasted Garlic Butter Chicken Thighs with 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 Garlic Butter Chicken Thighs with 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 Garlic Butter Chicken Thighs with Parmesan Zucchini keto?

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

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