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Mediterranean Chicken Thighs with Zucchini

Flavorful Mediterranean chicken thighs roasted with zucchini, garlic, and herbs. Served with creamy tzatziki sauce for a complete meal.

Cuisine: Mediterranean · Dish Type: Main Dish · Prep: 15 min · Cook: 45 min · Servings: 6 · Rating: ⭐⭐⭐⭐⭐

Ingredients

For the chicken and zucchini:

  • 6 bone-in, skin-on chicken thighs
  • 3 medium zucchini, sliced into rounds
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 lemon, juiced and zested
  • Salt and black pepper to taste
  • Fresh parsley for garnish

For serving:

  • Tzatziki sauce (cucumber yogurt dip)

Instructions

Prep the chicken:

  1. Pat chicken thighs dry with paper towels.
  2. In a small bowl, mix together oregano, thyme, paprika, salt, and pepper.
  3. Rub the spice mixture all over the chicken thighs, including under the skin.
  4. Let marinate for at least 30 minutes (or up to 24 hours refrigerated).

Cook the dish:

  1. Preheat oven to 400°F (200°C).
  2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
  3. Place chicken thighs skin-side down and sear for 5-6 minutes until golden brown.
  4. Flip chicken and sear another 3-4 minutes.
  5. Remove chicken and set aside.

Add the zucchini:

  1. In the same skillet, add remaining olive oil.
  2. Add sliced zucchini and minced garlic.
  3. Sauté for 3-4 minutes until zucchini begins to soften.
  4. Season with salt and pepper.
  5. Drizzle lemon juice over the zucchini.

Finish in oven:

  1. Nestle the seared chicken thighs on top of the zucchini.
  2. Transfer skillet to the oven.
  3. Roast for 25-30 minutes until chicken reaches 165°F internal temperature.
  4. The skin should be crispy and golden.

Serve:

  1. Remove from oven and let rest for 5 minutes.
  2. Sprinkle with lemon zest and fresh parsley.
  3. Serve with generous dollops of tzatziki sauce.

Tips

  • For extra crispy skin: pat the chicken very dry before seasoning.
  • Don't overcrowd the pan when searing the chicken.
  • Let the chicken rest before serving to keep it juicy.
  • The tzatziki cucumber dip pairs perfectly with this dish — use it generously.
  • Marinate chicken up to 24 hours in advance for deeper flavor; prepare tzatziki sauce a day ahead and store refrigerated.
  • Pair with Greek salad for a complete Mediterranean meal; serve over rice or orzo for extra heartiness; add roasted potatoes on the side.
  • For the kids: make a cup of white rice, dice the chicken and zucchini, mix in.

Macros per serving: 420 cal · 35g protein · 8g carbs · 28g fat