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8) Garlic Parmesan Chicken Thighs with Zucchini

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 2.5–3 lb)
  • 2 medium zucchinis sliced into ½-inch rounds
  • 3 tbsp olive oil divided
  • 4 cloves garlic minced
  • ½ cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp red pepper flakes optional
  • Salt and black pepper to taste
  • Lemon wedges for serving

Method
 

  1. Preheat oven to 425°F (220°C). Pat chicken dry and season with salt, pepper, oregano, and basil.
  2. In a skillet over medium-high, heat 2 tbsp oil. Brown chicken skin-side down 4–5 minutes until crisp; transfer to a baking dish skin-side up.
  3. Toss zucchini with remaining oil, garlic, Parmesan, and red pepper flakes. Arrange around chicken in the dish.
  4. Bake 20–25 minutes until chicken reaches 165°F and zucchini is tender; broil 1–2 minutes if you want extra browning.
  5. Let rest 5 minutes, squeeze lemon over top, and serve.