Baked Herb-Roasted Chicken with Garlic and Lemon

By AislePrompt Editorial · ·

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.

Juicy chicken thighs roasted with fresh herbs, garlic, and lemon create a fragrant and flavorful dinner perfect for any night. This Mediterranean-inspired Easter recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 4 minced garlic cloves, zest and juice of 1 lemon, 1 1/2 tsp salt, and 1 tsp black pepper to create a marinade.
  2. Step 2: Pat 6 bone-in, skin-on chicken thighs dry with paper towels, then rub the marinade evenly over each piece, making sure to get under the skin where possible for maximum flavor.
  3. Step 3: Arrange chicken thighs skin side up on a rimmed baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes until the skin is golden brown and the internal temperature reaches 165°F, basting once halfway through cooking.
  4. Step 4: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.

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