Crispy Skillet Chicken Thighs with Garlic and Rosemary

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 seared to a crispy golden crust, infused with fragrant garlic and rosemary, perfect for a comforting dinner. This Whole30 recipe (gluten free), ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, olive oil, and fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 10 min Cook: 25 min Serves 6 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 6 bone-in skin-on chicken thighs and season both sides with 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp chopped fresh rosemary.
  2. Step 2: Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
  3. Step 3: Place chicken thighs skin-side down in the skillet and cook without moving for 7-8 minutes until the skin is deep golden brown and crispy.
  4. Step 4: Flip the thighs and add 5 minced garlic cloves around the pan, sautéing for 1 minute until fragrant.
  5. Step 5: Reduce heat to medium, cover loosely with foil, and cook for an additional 10 minutes until internal temperature reaches 165°F.
  6. Step 6: Remove from heat and drizzle 1 tbsp lemon juice over the chicken before serving.

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