Rosemary-Glazed Chicken with Zucchini and Bell Peppers

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Tender chicken thighs roasted with garlic-rosemary glaze and colorful vegetables for a vibrant, nutrient-packed keto dinner. This American-inspired keto recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 cloves, minced garlic
• 1 tablespoon, fresh, chopped rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 red, sliced into thin strips bell pepper
• 1 tablespoon lemon juice

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry, then rub with 1 tablespoon olive oil, minced garlic, chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Step 2: Place chicken thighs in a single layer in a roasting pan. Scatter 2 cups sliced zucchini and 1 cup sliced bell pepper around the chicken.
3. Step 3: Roast for 25-30 minutes until chicken is golden and internal temperature reaches 165°F (74°C), then drizzle with lemon juice and let rest for 5 minutes.