Easy Chicken Thighs with Zucchini & Capsicum Recipe – 40 Minute Bake

Last Updated on 2 months by Neha Deshmukh

Easy Chicken Thighs With Zucchini & Capsicum Recipe – 40 Minute Bake

Introduction

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, fuss-free dinner that doesn’t take all day to make. This easy chicken thighs with zucchini & capsicum recipe is a total lifesaver. It’s become a regular in my kitchen – quick enough for weeknights, but tasty enough to impress guests. Honestly, it’s one of those recipes I first made when I was starting to get comfortable in the kitchen, and it’s stuck around ever since!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s ready in under an hour, requires minimal effort, and delivers a flavourful, satisfying meal. Plus, it’s a fantastic way to get some veggies on your plate. The marinade really penetrates the chicken, making it incredibly tender and juicy. And who doesn’t love a one-pan dinner? Less washing up is always a bonus!

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 4 skinless chicken thighs (about 600-700g)
• 2 zucchini (green and yellow), any size
• 1 red capsicum (bell pepper)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Italian seasoning
• 1 teaspoon red chili powder or paprika
• 2 tablespoons extra-virgin olive oil
• Salt to taste
• Black pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Chicken Thighs: Choosing the Right Cut I prefer skinless, boneless chicken thighs for this recipe because they stay incredibly moist during baking. But bone-in, skin-on thighs work beautifully too – just adjust the cooking time slightly.
• Zucchini & Capsicum: Varieties and Freshness Feel free to use any colour of capsicum you like! And when it comes to zucchini, smaller ones tend to be sweeter and have fewer seeds. Look for firm, vibrant vegetables for the best flavour.
• Spice Blend: The Role of Italian Seasoning & Chili Powder Italian seasoning is a fantastic shortcut, but you can absolutely make your own blend of oregano, basil, rosemary, and thyme. The chili powder adds a lovely warmth – adjust the amount to your liking. Paprika is a great substitute if you prefer a milder flavour.
• Olive Oil: Quality and Flavor Impact A good quality extra-virgin olive oil really shines in this recipe. It adds richness and flavour to both the marinade and the vegetables.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 200°C (400°F). While the oven heats up, let’s prep the veggies. Chop the zucchini and red capsicum into roughly 1-inch pieces.
2. In a bowl, whisk together the garlic powder, onion powder, Italian seasoning, chili powder, salt, pepper, and olive oil. This is your flavour bomb!
3. Now, coat those chicken thighs really well with the marinade. Make sure every nook and cranny is covered. Let them sit for at least 30 minutes – the longer, the better!
4. Line a baking tray with foil (makes cleanup a breeze!). Arrange the marinated chicken and chopped vegetables in a single layer on the tray.
5. Sprinkle the vegetables with a little extra salt and pepper, then lightly spray them with olive oil. This helps them get nice and caramelized.
6. Pop the tray into the preheated oven and bake for 20 minutes. Then, flip the chicken pieces over to ensure they crisp up on both sides.
7. Continue baking for another 20 minutes, or until the chicken reaches an internal temperature of 75°C (165°F). A meat thermometer is your best friend here!
8. Serve immediately, and feel free to garnish with some fresh herbs like parsley or coriander.

Expert Tips

A few little secrets to make this recipe even better:

• Marinating Time: Maximizing Flavor Don’t skimp on the marinating time! Even 30 minutes makes a difference, but if you have time, marinate the chicken for a few hours or even overnight in the fridge.
• Oven Temperature: Ensuring Even Cooking Make sure your oven is properly preheated. This ensures the chicken cooks evenly and gets beautifully browned.
• Checking for Doneness: Using a Meat Thermometer The most accurate way to check if the chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the thigh – it should read 75°C (165°F).

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjusting the Chili Powder My family loves a little kick, but if you’re sensitive to spice, reduce the amount of chili powder or use paprika instead.
• Vegan Adaptation: Using Tofu or Chickpeas For a vegan version, swap the chicken thighs for firm or extra-firm tofu (pressed to remove excess water) or canned chickpeas.
• Gluten-Free: Ensuring Marinade Compatibility This recipe is naturally gluten-free, but always double-check the labels of your Italian seasoning and chili powder to ensure they don’t contain any hidden gluten.
• Festival Adaptation: Weeknight Dinner to Weekend BBQ This recipe is fantastic on the grill too! Marinate the chicken as directed, then grill over medium heat for about 6-8 minutes per side, or until cooked through.

Serving Suggestions

This chicken and veggie bake is delicious on its own, but here are a few ideas for sides:

• A simple green salad
• Fluffy rice or quinoa
• Warm pita bread or naan

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions:

• What is the best way to marinate chicken thighs? The key is to coat them thoroughly and let them sit for at least 30 minutes. For maximum flavour, marinate overnight!
• Can I use different vegetables in this recipe? Absolutely! Broccoli, carrots, bell peppers of different colours, and even potatoes would all work well.
• How do I know when the chicken is fully cooked? Use a meat thermometer! The internal temperature should reach 75°C (165°F).
• Can this recipe be adapted for the stovetop? Yes, you can cook the chicken and vegetables in a large skillet over medium heat. Just make sure to cook the chicken through and the vegetables until tender-crisp.
• What herbs pair well with this dish for garnish? Fresh parsley, coriander, or even a sprinkle of fresh oregano would be lovely.