Best 7 Roasted Chicken Thighs With Zucchini And Feta Recipes
Indulge in a symphony of flavors with our succulent roasted chicken thighs, a culinary masterpiece that combines tender chicken, vibrant zucchini, and tangy feta cheese. This delectable dish is a harmonious blend of textures and tastes, offering a delightful experience with every bite. The chicken thighs, marinated in a tantalizing blend of herbs and spices, are roasted to perfection, resulting in a crispy outer layer and a juicy, succulent interior. The zucchini, with its vibrant green hue, adds a refreshing crunch and natural sweetness, while the crumbled feta cheese provides a salty, creamy contrast. Accompanying this delightful main course are two equally enticing recipes: a refreshing cucumber salad with a zesty dressing and a creamy tzatziki sauce that adds a delightful tang. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
BAKED CHICKEN AND ZUCCHINI
A perfect summertime dish, this baked chicken with zucchini, tomatoes, and fresh basil is colorful and tasty.
Provided by luaucow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
- Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
- Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
- Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 34.1 g, Cholesterol 129.2 mg, Fat 24.1 g, Fiber 5.5 g, Protein 39.8 g, SaturatedFat 6.3 g, Sodium 768.4 mg, Sugar 9.6 g
ROASTED CHICKEN THIGHS WITH ZUCCHINI AND COUSCOUS
Roasting chicken thighs with their skin on helps keep the meat moist, while the pan juices lend lusciousness to the zucchini that roasts alongside. Serve couscous as an alternative to rice or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.
- Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) registers 165 degrees, 7 to 10 minutes more.
- Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted zucchini, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with zucchini and couscous.
Nutrition Facts : Calories 489 g, Fat 20 g, Fiber 3 g, Protein 38 g
ROAST CHICKEN WITH ZUCCHINI, CARROTS, AND ONIONS
This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on two rimmed baking sheets and roast until tender and golden, 30 to 35 minutes. About 20 minutes into cooking, place chicken and sauce in a small baking dish, cover with foil, and bake alongside vegetables until heated through, about 15 minutes. Slice chicken and serve with vegetables and sauce.
Nutrition Facts : Calories 346 g, Fat 17 g, Fiber 6 g, Protein 27 g
ROASTED CHICKEN THIGHS WITH ZUCCHINI AND FETA
Make and share this Roasted Chicken Thighs With Zucchini and Feta recipe from Food.com.
Provided by Tarteausucre
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees. In a baking pan, toss together all of the ingredients except the feta cheese. Bake for 20 minutes.
- Raise the temperature to 475 degrees. Sprinkle the feta over the top of the chicken and zucchini and continue to bake until the chicken is cooked through and lightly golden, about 10 minutes longer. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 417.4, Fat 18.1, SaturatedFat 3.8, Cholesterol 235.5, Sodium 690.4, Carbohydrate 4.3, Fiber 1.4, Sugar 1.7, Protein 57.1
CHICKEN-ZUCCHINI MEATBALLS WITH FETA
These meatballs harbor a secret: They're half vegetable, half chicken. More than just a surprise, the grated zucchini provides moisture that ground chicken can lack. Roast more zucchini next to the meatballs on the sheet pan, then top everything with feta tossed with lemon juice. For an easy starch, add chickpeas to the feta, or toast bread or pita on the free rack in the oven.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. Cut 2 of the zucchini into 1/2-inch-thick slices. Transfer to a plate, season with salt, and set aside.
- Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate 1 shallot half into the bowl as well. Add the panko, cumin, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon salt, and use your hands to toss until combined. Add the chicken and herbs and toss gently until combined.
- Lightly grease a baking sheet. With wet hands, form the chicken mixture into 16 meatballs (around 2 to 3 tablespoons each) and place them on one side of the baking sheet. Drizzle with olive oil and roast for 10 minutes.
- Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.
- Coarsely chop the remaining shallot half and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine.
- Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over, if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes. For more browned meatballs, broil for a few minutes, if desired.
- Meanwhile, crumble the feta into the shallot mixture. Add the 1/4 cup extra-virgin olive oil and the remaining 1/2 teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.
- Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.
CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA
A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you'll put on repeat. The feta adds a creamy, salty bite that's softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won't want to leave a drop behind.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
- Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
- Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.
SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL
In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
- In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
- Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.
Tips:
- For the best flavor, use bone-in, skin-on chicken thighs.
- To prevent the chicken from drying out, roast it at a high temperature for a short amount of time.
- If you don't have zucchini, you can substitute another summer squash, such as yellow squash or pattypan squash.
- Feta cheese adds a salty, tangy flavor to the dish. If you don't like feta, you can substitute another type of cheese, such as Parmesan or mozzarella.
- Serve the chicken thighs with your favorite sides, such as rice, pasta, or roasted vegetables.
Conclusion:
This recipe for roasted chicken thighs with zucchini and feta is a delicious and easy-to-make weeknight meal. The chicken is juicy and flavorful, the zucchini is tender and slightly caramelized, and the feta cheese adds a salty, tangy flavor. This dish is sure to please the whole family.
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