Citrus-Marinated Chicken with Garlic and Rosemary Sheet Pan Roast

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 marinated in bright citrus and fresh rosemary, roasted on a sheet pan with garlic cloves for an easy, flavorful dinner. This Mediterranean Super Bowl recipe, ready in about 80 minutes, pairs bone-in chicken thighs, orange juice, and lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 "Build a week of meals around this recipe" 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: 40 min Cook: 40 min Serves 6 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1.5 tsp salt, and 1 tsp black pepper.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. Step 3: Preheat oven to 425°F (220°C). Arrange the marinated chicken thighs on a large rimmed sheet pan, skin-side up.
  4. Step 4: Scatter 6 smashed garlic cloves around the chicken pieces.
  5. Step 5: Roast in the preheated oven for 35-40 minutes, until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C).
  6. Step 6: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.

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