Herb-Infused Chicken with Lemon and Rosemary

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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.

Tender chicken thighs baked with fresh herbs and citrus for a bright, aromatic dinner. This chicken recipe, ready in about 35 minutes, pairs chicken thighs, olive oil, lemon 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: 10 min Cook: 25 min Serves 4 International cuisine 320 cal/serving

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Ingredients

1.5 lbs chicken thighs
2 tbsp olive oil
1 medium, thinly sliced lemon
3 tbsp, finely chopped fresh rosemary
4 cloves, minced garlic
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Place 1.5 lbs chicken thighs in a baking dish, skin-side up. Drizzle with 2 tbsp olive oil, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Arrange 1 medium thinly sliced lemon over the chicken, then scatter 4 minced garlic cloves and 3 tbsp chopped fresh rosemary on top. Sprinkle with 1 tsp dried thyme.
Step 3: Bake uncovered for 25-28 minutes until the chicken reaches 165°F internally and the edges are golden brown, basting once halfway through with pan juices.