Authentic Martin Guitar-Scented Herb Chicken

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tender chicken dish infused with woodsy notes reminiscent of vintage Martin guitars, featuring a golden crust and aromatic herb glaze. This American-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 35 min Serves 2 American cuisine 520 cal/serving

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Ingredients

12 oz bone-in chicken thighs
2 tbsp olive oil
3 sprigs fresh rosemary
2 sprigs fresh thyme
4 garlic cloves
1/2 cup white wine
3/4 cup chicken stock
1 tsp lemon zest
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, then sear chicken skin-side down for 5-6 minutes until golden brown and crispy.
Step 2: Flip chicken and add 2 minced garlic cloves, 1 rosemary sprig, and 1 thyme sprig to the skillet. Sauté for 1 minute until fragrant, then pour in 1/2 cup white wine to deglaze, scraping up browned bits for 2 minutes until reduced by half.
Step 3: Add 3/4 cup chicken stock and the remaining rosemary and thyme sprigs, then transfer skillet to a preheated 375°F (190°C) oven. Bake for 25 minutes until chicken reaches 165°F (74°C) internally.
Step 4: Remove chicken and herbs from skillet, tent with foil, and let rest 5 minutes. Strain pan juices into a bowl, discard solids, then return to stove over medium heat. Whisk in 2 tbsp all-purpose flour and simmer for 2 minutes until thickened and glossy.
Step 5: Stir in lemon zest and 1 tbsp olive oil, then pour sauce over chicken. Serve immediately with pan juices.