Sheet Pan Herb-Roasted Chicken Thighs with Zucchini

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

Juicy chicken thighs roasted with fresh herbs and tender zucchini slices, all cooked together on a single sheet pan for an easy keto dinner. This mediterranean-inspired chicken (keto, low carb) ready in about 50 minutes pairs bone-in, skin-on chicken thighs, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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.

★ 4.4 (10 ratings) Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 3 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 2 tsp lemon juice.
  2. Step 2: Add 4 bone-in, skin-on chicken thighs to the marinade and toss to coat completely. Let rest for 5 minutes.
  3. Step 3: Arrange the marinated chicken thighs on a large sheet pan skin side up, then scatter 2 sliced medium zucchinis evenly around the chicken.
  4. Step 4: Roast in the oven for 35-40 minutes until the chicken skin is golden and crisp, the internal temperature reaches 165°F (74°C), and the zucchini is tender with slightly caramelized edges.
  5. Step 5: Let rest for 5 minutes before serving to allow juices to redistribute.

Frequently asked questions

How long does Sheet Pan Herb-Roasted Chicken Thighs with Zucchini take to make?

Total time is about 50 minutes (10 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 Sheet Pan Herb-Roasted 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 zucchini from drying out.

Can I substitute ingredients in Sheet Pan Herb-Roasted 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 Sheet Pan Herb-Roasted 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 Sheet Pan Herb-Roasted 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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