Garlic Roasted Chicken Legs with Zucchini and Spinach

Prep Time: 15 minutes   |   Cook Time: 45–50 minutes   |   Total Time: 1 hour 5 minutes   |   Servings: 4

Introduction

Roasted chicken legs with zucchini are a simple, wholesome dinner that brings together crispy, golden chicken and tender, flavorful vegetables in one easy pan. This recipe highlights garlic-infused olive oil, fresh zucchini, and vibrant spinach that wilts beautifully from the oven’s heat. The chicken roasts until the skin turns perfectly crisp while the vegetables soak up savory juices from the pan. It’s a balanced meal that feels comforting yet light enough for weeknights. For best results, roast at high heat and add the spinach during the final minutes to keep its color bright and texture tender.

Ingredients

• 4 chicken legs (about 3 lbs / 1.3 kg)
• 3 tablespoons olive oil (45 ml)
• 4 cloves garlic, minced
• 1 teaspoon dried thyme (2 g)
• 1 teaspoon paprika (3 g)
• 1 teaspoon salt (6 g)
• 1/2 teaspoon black pepper (2 g)
• 3 medium zucchini, sliced (600 g)
• 4 cups fresh spinach (120 g)
• 1 tablespoon lemon juice (15 ml)
• 1 tablespoon fresh parsley, chopped (optional garnish)

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 425°F (220°C). Lightly grease a large sheet pan or roasting dish.
2. Season the chicken: Pat the chicken legs dry. In a bowl, mix olive oil, minced garlic, thyme, paprika, salt, and pepper. Rub the mixture evenly over the chicken, coating the skin well.
3. Arrange the zucchini: Spread sliced zucchini across the pan in a single layer. Drizzle lightly with olive oil and season with a pinch of salt and pepper.
4. Roast: Place the chicken legs on top of the zucchini, skin side up. Roast for 40–45 minutes until the skin is golden brown and crisp, and the internal temperature reaches 165°F (74°C).
5. Add the spinach: During the last 5 minutes of cooking, scatter fresh spinach around the pan. It will wilt quickly from the heat and absorb the flavorful pan juices.
6. Finish and rest: Remove from the oven and drizzle with lemon juice for brightness. Let the chicken rest for 5 minutes before serving to keep it juicy.
7. Garnish and serve: Sprinkle with fresh parsley and serve warm, spooning some of the roasted zucchini and spinach alongside each chicken leg.

FAQs

Q1: Can I use boneless chicken instead?
Yes, but reduce the cooking time to about 25–30 minutes depending on thickness. Always check that the internal temperature reaches 165°F (74°C).

Q2: How do I prevent the zucchini from becoming soggy?
Spread the slices in a single layer and avoid overcrowding. High heat helps them roast rather than steam.

Q3: Can I prepare roasted chicken legs with zucchini ahead of time?
Yes. Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 375°F (190°C) to maintain crispness.

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