Roasted Chicken Legs With Zucchini
Juicy roasted chicken legs with tender zucchini slices, seasoned with garlic and herbs, perfect for a hearty family dinner or casual gathering.
Ingredients
Instructions
- Preheat oven to 325°F.
- Sprinkle the chicken legs with salt and pepper.
- Brush the chicken with melted butter.
- Place the chicken, uncut side down, on a rack in a large metal baking pan.
- Roast for 30 minutes.
- Turn over the chicken and add the sliced zucchini around it.
- Roast for another 20 to 25 minutes until the chicken is cooked through and zucchini is tender.
Tips & Substitutions
For extra flavor, consider marinating the chicken legs in a mixture of garlic, parsley, and melted butter for a few hours before cooking. If you don't have zucchini, summer squash or bell peppers can be good substitutes. Make sure to rotate the pan halfway through roasting for even cooking. Using a meat thermometer will ensure the chicken reaches an internal temperature of 165°F.
Serving Suggestions
Serve the roasted chicken legs alongside a fresh green salad or over a bed of rice to soak up the juices. A side of garlic bread complements this dish well. This recipe pairs beautifully with Garlic Chicken With Cream Sauce for a larger meal or special occasion. For a lighter option, consider serving with steamed vegetables.
Storage & Reheating
Store any leftover roasted chicken and zucchini in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and zucchini in a preheated oven at 350°F for about 15-20 minutes, or until heated through. This helps maintain the chicken's crispy skin while warming the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Chicken Legs With Zucchini contains roughly 11 calories, with 1g protein, 1g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1001mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in, skin-on chicken thighs instead of legs?
Yes, bone-in, skin-on chicken thighs can be used in place of chicken legs. The cooking time may vary slightly; just ensure they reach an internal temperature of 165°F for safety. Thighs tend to be juicier, which can add to the flavor of the dish.
How do I know when the chicken is fully cooked?
The best way to determine if the chicken is fully cooked is by using a meat thermometer. Insert it into the thickest part of the leg; it should read at least 165°F. Additionally, the juices should run clear, and the meat should no longer be pink.
Can I add other vegetables to this dish?
Absolutely! You can add other vegetables such as carrots, bell peppers, or red onions. Just be sure to cut them into similar sizes to the zucchini so they cook evenly. Adding a variety of vegetables will enhance the flavor and nutrition of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).