Italian COMBIFAST RECIPE
Italian Herb Chicken & Vegetables
Rosemary and garlic chicken roasted on one tray with zucchini, cherry tomatoes and red onion. Simple, generous and perfect for leftovers.
Prep
10 min
Cook
25 min
Servings
2
Difficulty
Easy
Ingredients
- Chicken thighs450 g
- Zucchini2
- Cherry tomatoes250 g
- Red onion1
- Garlic3 cloves
- Fresh rosemary2 sprigs
- Olive oil2 tbsp
- Lemon1
Steps
- 1
Heat the oven to 220°C / 425°F. Toss zucchini, tomatoes and onion with 1 tbsp olive oil, salt and pepper on a tray.
- 2
Rub chicken with the remaining oil, garlic, rosemary, oregano and lemon zest. Nestle onto the tray.
- 3
Roast 22–25 minutes until the chicken reaches 74°C / 165°F and the vegetables are blistered.
- 4
Rest 3 minutes, squeeze over lemon and serve. Pack the second portion for tomorrow.
Nutrition per serving · estimate
- Calories
- 470
- Protein
- 42 g
- Fiber
- 6 g
- Carbs
- 14 g
- Fat
- 26 g
Allergens
No common allergens listed. Always check labels.
Substitutions
- Chicken thighs → Chicken breast (reduce roasting time by 5 min)
- Zucchini → Bell peppers or broccoli
By CombiFast Kitchen · Updated September 5, 2026