Oven-Roasted Herb Chicken Thighs with Zucchini Noodles

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

Juicy chicken thighs roasted with fresh herbs and served over sautéed zucchini noodles for a satisfying low-carb meal. This mediterranean-inspired chicken (keto, low carb) ready in about 55 minutes pairs skin-on bone-in chicken thighs, olive oil, chopped 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 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: 40 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Oven-Roasted Herb Chicken Thighs with Zucchini Noodles 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 Herb Chicken Thighs with Zucchini Noodles?

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 Herb Chicken Thighs with Zucchini Noodles?

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 Herb Chicken Thighs with Zucchini Noodles 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 Herb Chicken Thighs with Zucchini Noodles 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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