This recipe for Butter Garlic Chicken And Zucchini offers a flavorful, easy-to-prepare dish that’s perfect for weeknight dinners or gatherings. It’s an incredible combination of juicy chicken drumsticks infused with garlic and butter, balanced by the crisp, slightly sweet bite of zucchini and bell peppers.
The secret lies in the buttery garlic sauce, which coats every bite, making this dish irresistible. Whether you’re cooking for family or friends, this one pan recipe is sure to become a favorite!
Servings, Preparation, and Cooking Time
- Yield: 6 servings
- Preparation time: 15 minutes
- Cooking time: 45 minutes
Ingredients
- 12 chicken drumsticks
- 2 red bell peppers, sliced
- 2 medium zucchinis, sliced
- 2 tablespoons butter
- 5 cloves garlic, crushed
- 1 tablespoon olive oil
- ½ tablespoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 2 sprigs of rosemary
How to Make Butter Garlic Chicken And Zucchini
- Preheat the oven:
Set your oven to 400°F (200°C) and let it preheat while you prepare the ingredients. - Season the chicken:
Pat the chicken drumsticks dry with a paper towel. Season generously with salt, black pepper, and 1 teaspoon of Italian seasoning. - Sear the chicken (optional but recommended):
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the drumsticks for 4–5 minutes on each side until golden brown. This step enhances flavor and gives the chicken a beautiful crust. If skipping, proceed directly to the next step. - Prepare the garlic butter base:
In the same skillet (or in a bowl if not searing), melt the butter. Mix in the crushed garlic, ensuring it’s well distributed. - Add the vegetables:
Scatter the sliced zucchini and red bell peppers around the chicken in the skillet or roasting pan. Sprinkle with the remaining Italian seasoning and arrange the rosemary sprigs on top. - Bake in the oven:
Cover the skillet or roasting pan with foil and place it in the preheated oven. Bake for 35 minutes. - Remove foil and finish baking:
Take off the foil and bake for another 10–15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). The skin should become crisp and golden at this stage. - Serve and enjoy:
Remove the rosemary sprigs and drizzle any remaining garlic butter from the pan over the chicken and vegetables before serving.
Tips and Notes
- Substitution tip: If drumsticks aren’t available, substitute with chicken thighs or bone-in chicken breasts for a similar result.
- Add more veggies: You can add mushrooms, cherry tomatoes, or onions for extra depth of flavor.
- Spice it up: Sprinkle in red pepper flakes if you want a bit of heat.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet to preserve the sauce’s texture.
Low Carb Sides
If you are looking for some low carb side dish ideas to serve with this baked chicken dinner, then here are a few of my favorites.
– Cauliflower Mash: A delicious and creamy side dish that is low in carbs.
– Creamed Spinach: An easy and healthy side that pairs well with the chicken.
– Roasted Brussels Sprouts: A tasty side that is perfect for a weeknight meal.
– Grilled Cauliflower: An easy and delicious way to eat cauliflower.
– Broccoli Salad: A healthy and flavorful salad that is perfect for busy weeknights.
Easy Butter Garlic Chicken and Zucchini
Butter Garlic Chicken And Zucchini combines tender chicken drumsticks with a garlic-butter sauce and sautéed zucchini and bell peppers. It’s a quick, one-pan meal loaded with flavor and seasoned to perfection, making it ideal for casual weeknight dinners or entertaining guests.
Ingredients
- 12 chicken drumsticks
- 2 red bell pepper
- 2 medium zucchini sliced
- 2 tbs butter
- 5 clove crush garlic
- 1 tablespoons olive oil
- ½ tablespoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 2 sprigs of rosemary
Instructions
- Preheat the oven:
Set your oven to 400°F (200°C) and let it preheat while you prepare the ingredients. - Season the chicken:
Pat the chicken drumsticks dry with a paper towel. Season generously with salt, black pepper, and 1 teaspoon of Italian seasoning. - Sear the chicken (optional but recommended):
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the drumsticks for 4–5 minutes on each side until golden brown. This step enhances flavor and gives the chicken a beautiful crust. If skipping, proceed directly to the next step. - Prepare the garlic butter base:
In the same skillet (or in a bowl if not searing), melt the butter. Mix in the crushed garlic, ensuring it's well distributed. - Add the vegetables:
Scatter the sliced zucchini and red bell peppers around the chicken in the skillet or roasting pan. Sprinkle with the remaining Italian seasoning and arrange the rosemary sprigs on top. - Bake in the oven:
Cover the skillet or roasting pan with foil and place it in the preheated oven. Bake for 35 minutes. - Remove foil and finish baking:
Take off the foil and bake for another 10–15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). The skin should become crisp and golden at this stage. - Serve and enjoy:
Remove the rosemary sprigs and drizzle any remaining garlic butter from the pan over the chicken and vegetables before serving.
Notes
Substitution tip: If drumsticks aren’t available, substitute with chicken thighs or bone-in chicken breasts for a similar result.
Add more veggies: You can add mushrooms, cherry tomatoes, or onions for extra depth of flavor.
Spice it up: Sprinkle in red pepper flakes if you want a bit of heat.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet to preserve the sauce's texture.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 416Total Fat 23gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 241mgSodium 741mgCarbohydrates 6gFiber 2gSugar 3gProtein 45g
