Past Recipes
Grilled Chicken Thighs

Grilled Chicken Thighs with Zucchini, Potatoes, and Lemon-Parsley Dressing

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Recipe Details


We're hooked on Chef Giuseppe's new idea for Plated: grilling chicken thighs. The charred flavor goes so well with the richness of the dark meat—and creates eye-catching grill marks for plating. When it comes to sides, we keep things simple to let the chicken shine, roasting zucchini, red onion, and buttery potatoes. It's all drizzled with a bright lemon-parsley dressing.


  • < 600 Calories
  • For The Grill
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 570
  • Protein 38g
  • Total Carb 41g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • zucchini
    8 ounces
  • Yukon Gold potatoes
    12 ounces
    Yukon Gold potatoes
  • parsley
    1/8 ounce
  • lemon
  • red onion
    red onion
  • chicken thighs
    chicken thighs
  • Italian dried herb mix
    1 teaspoon
    Italian dried herb mix
  • garlic
    1 clove

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan (optional)
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat grill to medium heat. Preheat oven to 450°F. Rinse all produce. Cut zucchini crosswise into ¼-inch rounds, discarding ends. Halve potatoes lengthwise; cut lengthwise into ½-inch slices, then cut lengthwise again into ½-inch fries. Finely chop parsley leaves and stems. Halve lemon. Peel onion, halve, and cut into ½-inch slices.

  2. Grill chicken

    Grill chicken

    Pat chicken very dry with paper towel and rub all over with 2 teaspoons olive oil, ½ teaspoon salt, and pepper as desired. When grill is just smoking, add chicken skin-side down and cook until skin is lightly charred, 10-14 minutes (it will finish cooking in Step 5).

  3. Roast vegetables

    Roast vegetables

    While chicken cooks, on a baking sheet, toss zucchini, potatoes, and onion with Italian dried herb mix, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until potatoes are crisp and golden and vegetables are tender, 17-20 minutes.

  4. Make lemon-parsley dressing

    Make lemon-parsley dressing

    While vegetables roast, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. In a small bowl, whisk together parsley, juice of 1 lemon, garlic paste, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine.

  5. Finish chicken

    Finish chicken

    Once skin is lightly charred, flip chicken on grill; continue cooking until chicken is cooked through, 10-14 minutes more. Transfer grilled chicken thighs to a plate and spoon over 1 tablespoon lemon-parsley dressing, reserving remainder for the next step.

  6. Plate grilled chicken thighs

    Plate grilled chicken thighs

    Divide roasted vegetables and grilled chicken thighs between serving plates. Spoon over remaining lemon-parsley dressing. Enjoy!

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