Description
A quick and easy sheet pan dinner featuring juicy chicken thighs roasted alongside tender zucchini and flavorful seasonings. Perfect for a healthy weeknight meal with minimal cleanup.
Ingredients
4 bone-in, skin-on chicken thighs
2 medium zucchinis, cut into 1/2-inch thick half-moons
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, cut into wedges
2 cloves garlic, minced
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine the garlic powder, smoked paprika, dried oregano, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Rub each chicken thigh with 1 tablespoon of olive oil and then evenly sprinkle the seasoning mixture over both sides of the chicken.
In a large bowl, toss the zucchini half-moons with the remaining 1 tablespoon olive oil and the minced garlic until evenly coated.
Arrange the seasoned chicken thighs on a large rimmed baking sheet, skin side up, spaced evenly apart.
Spread the zucchini pieces around the chicken on the baking sheet in a single layer.
Place the lemon wedges on the baking sheet around the chicken and zucchini.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender and slightly caramelized.
For extra crispy skin, switch the oven to broil and broil the chicken for 2 to 3 minutes, watching carefully to avoid burning.
Remove from the oven and let rest for 5 minutes before serving. Squeeze the roasted lemon wedges over the chicken and zucchini for added brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes