Hand-Stitched Herb-Roasted Chicken with 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.

Chicken thighs cooked low and slow with a fragrant herb crust, featuring precise seasoning and a bright lemon finish. This American-inspired chicken recipe, ready in about 55 minutes, pairs Chicken thighs, Fresh rosemary, Fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 40 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels. In a small bowl, combine 2 tbsp fresh rosemary (finely chopped), 1 tbsp fresh thyme (leaves only), 1 tsp kosher salt, and 1/2 tsp black pepper. Rub mixture evenly over all sides of chicken thighs.
  2. Step 2: Preheat oven to 375°F. Place chicken in a single layer in a roasting pan. Squeeze juice from 1 lemon over chicken and dot with 1 tbsp lemon zest. Drizzle with 2 tbsp olive oil.
  3. Step 3: Roast uncovered for 35-40 minutes, basting occasionally with pan juices, until internal temperature reaches 165°F and skin is golden and crisp. Let rest for 5 minutes before serving.

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