Baked Herb-Crusted Chicken Thighs with Garlic and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy baked chicken thighs coated with a fragrant herb and garlic crust, perfect for a satisfying keto dinner. This Mediterranean-inspired chicken recipe (keto, low carb), ready in about 55 minutes, pairs bone-in, skin-on 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 360 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 15 min Cook: 40 min Serves 6 Mediterranean cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat dry 6 bone-in, skin-on chicken thighs and place in a large bowl.
  2. Step 2: In a small bowl, combine 3 tbsp olive oil, 2 tbsp finely chopped fresh rosemary, 5 minced garlic cloves, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1 tsp lemon zest.
  3. Step 3: Pour the herb and garlic mixture over the chicken thighs, tossing thoroughly to coat each piece evenly.
  4. Step 4: Arrange the chicken thighs skin-side up on a baking sheet lined with parchment paper, spacing them apart.
  5. Step 5: Bake for 35-40 minutes until the skin is golden brown and crispy and the internal temperature reaches 165°F. Let rest for 5 minutes before serving.

Frequently asked questions

How long does Baked Herb-Crusted Chicken Thighs with Garlic and Rosemary take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Herb-Crusted Chicken Thighs with Garlic and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Baked Herb-Crusted Chicken Thighs with Garlic and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Herb-Crusted Chicken Thighs with Garlic and Rosemary for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Herb-Crusted Chicken Thighs with Garlic and Rosemary keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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