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Dinner recipe · from the recipe book

Garlic Herb Roast Chicken Thighs with Zucchini

Juicy rosemary-garlic chicken thighs roast over golden potatoes, sweet onions and tender zucchini, finished with Parmesan and fresh basil.

Garlic Herb Roast Chicken Thighs with Zucchini

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesstrimmed
  • 3 medium600 gRusset potatoescut into 1-inch cubes
  • 2½ medium450 gZucchinicut into thick half-moons
  • 2 medium220 gYellow onioncut into wedges
  • 2½ tbsp36 gOlive oil
  • 5 cloves15 gGarlicminced
  • 1¾ tsp2 gDried rosemarycrumbled
  • 2 tsp2 gDried oregano
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp20 gBalsamic vinegar
  • 3 tbsp grated20 gGrated Parmesan
  • ½ cup leaves10 gFresh basiltorn

Steps

  1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan.
  2. In a small bowl, stir together the olive oil, garlic, rosemary, oregano, salt and black pepper to make the herb oil.
  3. Toss the potatoes and onion with one third of the herb oil, spread them on the pan and roast for 15 minutes.
  4. Meanwhile, rub the chicken thighs with half of the remaining herb oil, and toss the zucchini with the last of the herb oil.
  5. Push the potatoes and onion aside, add the chicken thighs and zucchini to the pan, and roast for 25 to 30 minutes, until the potatoes are golden and the chicken reaches 165°F (74°C) in the thickest part.
  6. Drizzle the balsamic over the chicken and vegetables, then sprinkle with the Parmesan and basil before serving.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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