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    Crispy Chicken Thighs with Roasted Zucchini & Aromatic Herbs

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    Pixicook editorial team

    A delicious dish featuring crispy chicken thighs and drumsticks paired with roasted zucchini, enhanced by aromatic herbs and a hint of citrus.

    Ingredients for Crispy Chicken Thighs with Roasted Zucchini & Aromatic Herbs

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    serves
    3 peoplechevron
    serves
    3 peoplechevron

    Chicken Thighs And Drumsticks, Bone-in, Skin-on

    0 lb

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    Salt

    to taste

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    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Zucchini, sliced into 1-inch chunks

    0 lb

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    Garlic, finely grated, passed through a press or minced

    cloves

    Substitute chevron-down

    Oregano

    teaspoons

    Substitute chevron-down

    Coriander Seeds, cracked

    teaspoons

    Substitute chevron-down

    Red Pepper Flakes

    teaspoons

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Lemon Wedges

    to serve

    Substitute chevron-down

    Fresh Basil Leaves, torn

    cups

    Substitute chevron-down

    How to Make Crispy Chicken Thighs with Roasted Zucchini & Aromatic Herbs

    1. Preheat the Oven

    Begin by preheating your oven to 425°F, ensuring it gets nice and hot to crisp up the chicken skin beautifully.

    2. Prepare the Chicken

    Next, prepare the chicken by patting it dry with paper towels. This step is crucial as it helps achieve that crispy skin everyone loves. Season the chicken generously with salt and freshly ground black pepper.

    3. Prepare the Zucchini

    While the chicken absorbs the seasoning, turn your attention to the zucchini. Slice the zucchini into 1-inch chunks and spread them out on a rimmed sheet pan. Season them lightly with salt and black pepper.

    4. Combine Garlic and Herbs

    In a small bowl, combine the finely grated garlic, dried mint or oregano, cracked coriander seeds (if using), red-pepper flakes, and extra-virgin olive oil. Whisk these ingredients together until well combined.

    5. Coat Chicken and Zucchini

    Pour the garlic and herb mixture over the chicken and zucchini on the sheet pan. Toss everything together until the chicken and zucchini are well coated, then spread them out in a single layer.

    6. Roast

    Place the sheet pan in the preheated oven and roast for 30 to 40 minutes. You'll know it's ready when the chicken skin is golden and crispy, and the zucchini is tender and slightly caramelized.

    7. Finish and Serve

    Once everything is perfectly roasted, remove the pan from the oven. Squeeze fresh lemon juice over the chicken and zucchini to add a bright, zesty note. Garnish with torn fresh basil leaves for a burst of freshness. Serve with extra lemon wedges and a sprinkle of red-pepper flakes if you like a bit more heat.

    Variations

    Latin Flavors

    Choose bone-in pork chops, sweet potatoes, corn, and season with cilantro and lime for a Latin-inspired dish.

    Asian Twist

    Opt for tofu or shrimp, bok choy, bell peppers, and season with cilantro, soy sauce, and sesame oil for an Asian flavor.

    Protein

    Master crispy skin on chicken thighs, then apply the technique to other proteins like duck breasts, pork chops, or firm tofu.

    Autumn Harvest

    Try pork chops with roasted butternut squash and Brussels sprouts, seasoned with sage and finished with balsamic reduction.

    Mediterranean Style

    Use fish fillets, bell peppers, cherry tomatoes, basil, and lemon for a Mediterranean twist.


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