This Chicken Thighs and Zucchini recipe is a comforting one-pan dinner that delivers big flavor with minimal cleanup. Juicy, bone-in chicken thighs and tender zucchini coins roast together with garlic, lemon, and herbs for a satisfying weeknight meal. It’s the kind of humble dish that makes you look forward to dinner all afternoon.
Looking for Chicken Thighs and Zucchini inspiration? You'll love what we have! Explore more Chicken Thigh Recipes recipes or discover our Crockpot Recipes favorites.
Why You’ll Love This Chicken Thighs and Zucchini
- One-pan wonder: Everything cooks together for easy cleanup.
- Perfect textures: Crispy chicken skin and tender, not mushy, zucchini.
- Versatile & forgiving: Adapts easily to different herbs or added veggies.
- Wholesome yet indulgent: Balanced protein and vegetables in one satisfying dish.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs (about 500–600 g total)
- 2 medium zucchinis (about 400 g), sliced into 1 cm thick coins
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 lemon, juiced and zested
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- Fresh parsley or thyme, for garnish
Tools: A large oven-safe skillet or roasting pan, tongs, a sharp knife, and a cutting board.
Notes: Using bone-in, skin-on chicken thighs is key here—they’re more forgiving than breasts and stay wonderfully moist. And don’t skip the smoked paprika; it adds a subtle depth that really makes the dish sing.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 26 g |
| Carbs: | 9 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Pat that chicken dry. Seriously, take an extra minute to thoroughly pat the chicken skin with paper towels. Dry skin = crispy skin. If it’s damp, it’ll steam instead of sear, and we want that golden crunch.
- Don’t slice the zucchini too thin. Aim for 1 cm thick coins. Any thinner, and they’ll turn to mush in the oven. You want them to soften and caramelize at the edges, not disappear into the pan.
- Let the chicken come to room temp. Take the thighs out of the fridge about 20 minutes before cooking. This helps them cook more evenly, so the inside is done without the outside overcooking.
- Season generously and early. Don’t be shy with the salt and pepper—season the chicken and zucchini well before they go into the pan. It makes a world of difference in layering flavor from the inside out.
How to Make Chicken Thighs and Zucchini
Step 1: Preheat your oven to 200°C (400°F). Pat the chicken thighs completely dry with paper towels, then season both sides generously with salt, black pepper, dried oregano, and smoked paprika. You really want that seasoning to cling to the skin and meat.
Step 2: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs in skin-side down. Sear without moving them for 6–8 minutes, until the skin is deeply golden and crispy. You’ll hear a nice sizzle—that’s what you’re after.
Step 3: Flip the chicken thighs and cook for another 2 minutes on the flesh side, just to give them a little color. Then, transfer the chicken to a plate temporarily. You should see lovely rendered fat and browned bits in the pan—that’s flavor gold.
Step 4: Reduce the heat to medium and add the sliced onion to the same skillet. Sauté for 3–4 minutes until it begins to soften and turn translucent. Then, stir in the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn it.
Step 5: Add the zucchini coins to the skillet, spreading them out in a single layer if possible. Season with a pinch of salt and toss everything gently to coat in the pan juices. Let the zucchini cook for 2–3 minutes, just until they start to take on a little color at the edges.
Step 6: Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the zucchini and onions. Drizzle the lemon juice over everything, and sprinkle the lemon zest evenly across the chicken.
Step 7: Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until the chicken is cooked through (internal temperature should read 75°C or 165°F) and the zucchini is tender but not falling apart.
Step 8: Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Let the dish rest for 5 minutes. This allows the juices to redistribute through the chicken, making it even more succulent. Garnish with fresh parsley or thyme before serving.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; zucchini texture may soften upon thawing.
- Reviving: Reheat gently in a low oven or skillet to maintain texture.
Serving Suggestions
Complementary Dishes
- Crusty bread or garlic bread — Perfect for mopping up every last bit of the delicious pan juices. You’ll want to savor every drop.
- Fluffy couscous or orzo — These quick-cooking grains soak up the flavors beautifully and make the meal feel a little more substantial.
- A simple arugula salad with a lemon vinaigrette — The peppery greens and bright dressing cut through the richness of the chicken wonderfully.
Drinks
- A crisp Sauvignon Blanc or Pinot Grigio — Their bright acidity and citrus notes mirror the lemon in the dish and cleanse the palate between bites.
- A light, hoppy pale ale — The beer’s bitterness contrasts nicely with the savory, herby notes of the chicken and zucchini.
- Sparkling water with a lemon wedge — A non-alcoholic option that’s refreshing and helps balance the meal’s richness.
Something Sweet
- Lemon sorbet or semifreddo — The cool, tart finish is a lovely way to end the meal without feeling too heavy.
- Almond biscotti for dipping — A little crunch and subtle sweetness that pairs nicely with an after-dinner coffee.
- Fresh berries with a dollop of whipped cream — Simple, light, and always a crowd-pleaser after a savory main course.
Top Mistakes to Avoid
- Overcrowding the pan during the sear. If the chicken thighs are too close together, they’ll steam instead of sear. Give them some space to get that crispy skin we’re after.
- Adding the zucchini too early. If you put the zucchini in at the same time as the chicken for the entire cook, they’ll turn to complete mush. Adding them partway through ensures they keep some texture.
- Skipping the rest time. I know it’s tempting to dig in right away, but letting the chicken rest for five minutes allows the juices to settle back into the meat. Cutting in too soon means dry chicken.
- Using boneless, skinless chicken breasts. They just don’t have the same fat content or flavor, and they’ll likely dry out in the time it takes the zucchini to cook. Thighs are the way to go here.
Expert Tips
- Tip: For extra crispy skin, lightly dust the dried chicken skin with a tiny bit of baking powder (about ¼ tsp for all four thighs) mixed into your salt and pepper rub. It helps break down the proteins and promotes browning.
- Tip: If your zucchini releases a lot of water during cooking, you can toss the coins with a little salt and let them sit in a colander for 10 minutes before patting them dry. This draws out excess moisture and prevents a soggy final dish.
- Tip: Use a meat thermometer to check for doneness. Poking and guessing can lead to over or undercooked chicken. Aim for 75°C (165°F) in the thickest part of the thigh, not touching the bone.
- Tip: Don’t waste the leftover pan juices! After removing the chicken and veggies, you can deglaze the skillet with a splash of white wine or chicken broth, simmer for a minute, and you’ve got a fantastic, impromptu sauce to drizzle over everything.
FAQs
Can I use chicken breasts instead of thighs?
You can, but I really don’t recommend it for this recipe. Boneless, skinless chicken breasts cook much faster and have less fat, so they tend to dry out by the time the zucchini is tender. If you must use them, sear them quickly and add them to the pan much later in the roasting process to avoid overcooking.
My zucchini turned out watery. What happened?
This usually happens if the zucchini is sliced too thin or if the skillet was overcrowded, which creates steam. Next time, try cutting thicker coins and make sure they’re in a single layer where possible. Salting them beforehand and patting dry can also help pull out excess moisture.
Can I make this ahead of time?
You can prep the components ahead—season the chicken and slice the veggies—but I’d cook it just before serving. Reheated zucchini can become quite soft. If you do have leftovers, they’ll keep in the fridge for up to 3 days and reheat fairly well in a low oven.
What other vegetables can I add?
Absolutely! Bell peppers, cherry tomatoes, or sliced mushrooms would all be wonderful additions. Just keep in mind their cooking times; quicker-cooking veggies like tomatoes should go in towards the end, while harder ones like carrots or potatoes would need a head start.
Is it necessary to use an oven-safe skillet?
It makes the process seamless, but if you don’t have one, you can sear the chicken in a regular skillet and then transfer everything to a baking dish for the oven step. It’s one more dish to wash, but it works in a pinch!
Chicken Thighs And Zucchini
Make this easy Chicken Thighs and Zucchini one-pan dinner for a flavorful, healthy meal with minimal cleanup. Get the simple recipe and cook it tonight!
Ingredients
For the Ingredients
-
4 bone-in, skin-on chicken thighs (about 500–600 g total)
-
2 medium zucchinis (about 400 g, sliced into 1 cm thick coins)
-
1 medium yellow onion (thinly sliced)
-
4 cloves garlic (minced)
-
2 tbsp olive oil
-
1 lemon (juiced and zested)
-
1 tsp dried oregano
-
½ tsp smoked paprika
-
Salt and black pepper (to taste)
-
Fresh parsley or thyme (for garnish)
Instructions
-
Preheat your oven to 200°C (400°F). Pat the chicken thighs completely dry with paper towels, then season both sides generously with salt, black pepper, dried oregano, and smoked paprika.01
-
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs in skin-side down. Sear without moving them for 6–8 minutes, until the skin is deeply golden and crispy.02
-
Flip the chicken thighs and cook for another 2 minutes on the flesh side, just to give them a little color. Then, transfer the chicken to a plate temporarily.03
-
Reduce the heat to medium and add the sliced onion to the same skillet. Sauté for 3–4 minutes until it begins to soften and turn translucent. Then, stir in the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn it.04
-
Add the zucchini coins to the skillet, spreading them out in a single layer if possible. Season with a pinch of salt and toss everything gently to coat in the pan juices. Let the zucchini cook for 2–3 minutes, just until they start to take on a little color at the edges.05
-
Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the zucchini and onions. Drizzle the lemon juice over everything, and sprinkle the lemon zest evenly across the chicken.06
-
Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until the chicken is cooked through (internal temperature should read 75°C or 165°F) and the zucchini is tender but not falling apart.07
-
Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Let the dish rest for 5 minutes. This allows the juices to redistribute through the chicken, making it even more succulent. Garnish with fresh parsley or thyme before serving.08
Not what you're looking for?
