Baked Herb-Roasted Chicken Thighs with Garlic and Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with garlic, fresh herbs, and briny olives for a flavorful keto dinner with Mediterranean flair. This mediterranean-inspired keto (low carb, gluten free) ready in about 55 minutes pairs skin-on bone-in chicken thighs, sliced garlic cloves, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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: 15 min Cook: 40 min Serves 6 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 6 bone-in, skin-on chicken thighs with 3 tbsp extra virgin olive oil, 1 1/2 tsp salt, 1 tsp black pepper, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, and 1 tsp lemon zest until evenly coated.
  2. Step 2: Arrange chicken thighs skin-side up on a rimmed baking sheet and tuck 6 sliced garlic cloves and 1/2 cup pitted kalamata olives around the pieces.
  3. Step 3: Roast in the preheated oven for 35-40 minutes, or until the chicken skin is golden brown and internal temperature reaches 165°F (74°C).
  4. Step 4: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.

Equipment for this recipe

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Frequently asked questions

How long does Baked Herb-Roasted Chicken Thighs with Garlic and Olives 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-Roasted Chicken Thighs with Garlic and Olives?

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 sliced garlic cloves from drying out.

Can I substitute ingredients in Baked Herb-Roasted Chicken Thighs with Garlic and Olives?

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-Roasted Chicken Thighs with Garlic and Olives 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-Roasted Chicken Thighs with Garlic and Olives low carb?

Yes — this recipe is tagged 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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