Description
Juicy seared chicken served with crispy roasted baby potatoes and tender zucchini, finished with fresh parsley for a simple, hearty dinner.
Ingredients
Scale
- 6 boneless skinless chicken thighs
- 1 1/2 pounds baby potatoes, halved
- 2 medium zucchini, sliced into thick rounds
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the baby potatoes with 2 tablespoons olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper.
- Spread the potatoes on the baking sheet and roast for 20 minutes.
- Add the sliced zucchini to the baking sheet, toss gently with the potatoes, and roast for another 15 minutes.
- While the vegetables roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat.
- Sear the chicken thighs for 4 to 5 minutes per side, until golden brown and cooked through to 165°F.
- Transfer the chicken to the baking sheet during the final few minutes if needed to finish cooking completely.
- Sprinkle with chopped fresh parsley and serve hot with the roasted potatoes and zucchini.
Notes
- Pat the chicken dry before searing for a better golden crust.
- Do not overcrowd the sheet pan, or the vegetables may steam instead of roast.
- Slice zucchini into thick rounds so it stays tender without becoming mushy.
- Reheat leftovers in the oven or air fryer for the best texture.
Nutrition
- Serving Size: 1 chicken portion with potatoes and zucchini
- Calories: 470
- Sugar: 4g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 145mg
Keywords: seared chicken, roasted potatoes, zucchini dinner, chicken thigh recipe, easy weeknight dinner