Herb-Crusted Easter Chicken
A fragrant, herb-infused roast chicken perfect for Easter feasts, with a golden crust and tender meat. This French-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, fresh thyme, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "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.
Ingredients
- 4 lbs bone-in chicken thighs
- 2 tbsp, chopped fresh thyme
- 1 tbsp, chopped fresh rosemary
- 4, minced garlic cloves
- 3 tbsp olive oil
- 1, zested and juiced lemon
- 1 tsp salt
- 1/2 tsp black pepper
The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels. In a bowl, mix thyme, rosemary, garlic, olive oil, lemon zest, lemon juice, salt, and pepper. Rub mixture evenly over chicken.
- Step 2: Place chicken on a roasting pan skin-side up. Roast for 35-40 minutes until skin is golden and juices run clear when pierced.
- Step 3: Brush any remaining juices over chicken and let rest 10 minutes before carving.
