Baked Lemon-Rosemary Chicken Thighs

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 rosemary and bright lemon for a simple yet flavorful dinner. This Mediterranean-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, fresh rosemary, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 20 min Cook: 40 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Add 6 bone-in chicken thighs to the bowl and toss thoroughly to coat each piece in the marinade. Let sit at room temperature for 15 minutes.
  3. Step 3: Arrange the marinated chicken thighs skin-side up on a rimmed baking sheet and roast at 425°F for 35-40 minutes until the skin is golden and internal temperature reaches 165°F, turning once halfway through for even browning.
  4. Step 4: Remove from oven and let rest 5 minutes before serving to allow juices to redistribute.

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