Oven-Roasted Herb Chicken Thighs with Zucchini Noodles

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs roasted with fresh herbs and served over sautéed zucchini noodles for a satisfying low-carb meal. This Mediterranean-inspired chicken recipe (keto, low carb), ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, fresh rosemary 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 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 Mediterranean cuisine 480 cal/serving

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Ingredients

6 pieces, skin-on bone-in chicken thighs
3 tbsp olive oil
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
3 minced garlic cloves
1 tsp salt
1/2 tsp black pepper
4 spiralized into noodles medium zucchini
2 tbsp butter

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, combine 6 bone-in chicken thighs with 3 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly.
Step 2: Arrange chicken thighs skin-side up on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes until skin is golden brown and internal temperature reaches 165°F.
Step 3: While the chicken roasts, melt 2 tbsp butter in a large skillet over medium heat. Add 4 spiralized medium zucchini noodles and sauté for 3-4 minutes until just tender but still al dente.
Step 4: Remove chicken from oven and let rest for 5 minutes. Serve chicken thighs over the sautéed zucchini noodles, spooning any pan juices over the top.