Garlic Butter Chicken Thighs with Roasted Zucchini -

Garlic Butter Chicken Thighs with Roasted Zucchini

Elina James

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Prep Time 15

Cook Time 25

Total Time 40

Course Dinner

Cuisine American

Servings 4 servings

Calories 300 kcal

Ingredients

For the Garlic Butter Chicken:
6 bone-in or boneless chicken thighs (about 1.5 lbs / 700 g)
Salt and freshly ground black pepper — to taste
1 tsp paprika
½ tsp garlic powder
2 tbsp olive oil
3 tbsp unsalted butter
5 cloves garlic — minced
½ tsp red chili flakes (optional, for heat)
1 tbsp fresh lemon juice (or juice of half a lemon)
2 tbsp chopped fresh parsley (for garnish)
For the Roasted Zucchini:
2 medium zucchinis — sliced into half-moons
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano or Italian seasoning
Optional Add-ons:
Freshly grated Parmesan cheese (for serving)
Extra lemon wedges for garnish

Instructions

Step 1: Preheat the Oven : Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prepare the Zucchini : Place the zucchini slices on the prepared baking sheet. Drizzle with olive oil and sprinkle salt, pepper, and oregano (or Italian seasoning). Toss to coat evenly and spread out in a single layer. Roast in the preheated oven for 15–20 minutes, flipping halfway through, until tender and lightly golden.
Step 3: Season the Chicken : Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.
Step 4: Sear the Chicken : Heat olive oil in a large skillet (cast-iron preferred) over medium-high heat. Add chicken thighs skin-side down (if using skin-on). Sear for 5–7 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove the chicken and set aside on a plate.
Step 5: Make the Garlic Butter Sauce : In the same skillet, reduce heat to medium. Add butter and let it melt, scraping up any brown bits from the pan. Add minced garlic and red chili flakes; sauté for 30–40 seconds until fragrant (don’t let it burn). Stir in lemon juice for brightness.
Step 6: Combine and Glaze : Return the chicken to the skillet and spoon the garlic butter sauce over it. Let simmer for 2–3 minutes until everything is coated and glossy. Sprinkle with fresh parsley.
Step 7: Serve : Serve the garlic butter chicken hot, topped with pan sauce, alongside roasted zucchini. Add a sprinkle of Parmesan and an extra squeeze of lemon juice if desired.