Batch-Baked Rosemary 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 developed and reviewed.

Tender chicken thighs roasted with fresh rosemary, garlic, and bright lemon for a fragrant, juicy meal. This French recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, fresh rosemary sprigs, garlic cloves, minced 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 your oven to 425°F. In a large mixing bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp lemon zest, 2 tbsp lemon juice, 1.5 tsp salt, and 1 tsp black pepper. Stir in 3 fresh rosemary sprigs by stripping the leaves and chopping finely.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the bowl and toss thoroughly to coat each piece evenly in the marinade. Let it rest at room temperature for 15 minutes to absorb the flavors.
  3. Step 3: Arrange the chicken thighs skin-side up on a rimmed baking sheet lined with parchment paper. Roast in the oven for 35-40 minutes until the skin is golden and crispy, and the internal temperature reaches 165°F.
  4. Step 4: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute, enhancing tenderness and flavor.

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