Oven-Roasted Garlic Butter Chicken Thighs with Zucchini

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

Juicy chicken thighs roasted in garlic butter with tender zucchini slices, delivering a flavorful keto dinner with minimal effort. This american-inspired keto (low carb) ready in about 55 minutes pairs bone-in chicken thighs, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a small bowl, mix 3 tbsp melted unsalted butter with 4 minced garlic cloves, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Pat dry 4 bone-in chicken thighs and brush them generously with the garlic butter mixture on all sides.
  3. Step 3: Toss 2 medium sliced zucchini rounds with 1 tbsp olive oil and 1 tbsp lemon juice, season with a pinch of salt.
  4. Step 4: Arrange chicken thighs skin-side up in a rimmed baking sheet and scatter zucchini slices around them.
  5. Step 5: Roast in the oven for 35-40 minutes, until chicken skin is golden and crispy and internal temperature reaches 165°F (74°C).
  6. Step 6: Let the chicken rest 5 minutes before serving alongside the roasted zucchini for a balanced keto meal.

Frequently asked questions

How long does Oven-Roasted Garlic Butter Chicken Thighs 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 Oven-Roasted Garlic Butter Chicken Thighs 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Oven-Roasted Garlic Butter Chicken Thighs 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 Oven-Roasted Garlic Butter Chicken Thighs 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.

Is Oven-Roasted Garlic Butter Chicken Thighs with Zucchini keto?

Yes — this recipe is tagged keto, 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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