Herb-Roasted Chicken Thighs with Crispy Garlic

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 roasted with garlic and rosemary until golden, served with a rich herb-infused pan sauce. This American-inspired keto recipe, ready in about 32 minutes, pairs chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 1, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 22 min Serves 1 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat 6 oz boneless chicken thighs dry, toss with 1 tsp olive oil, 3 minced garlic cloves, and 1 tsp chopped rosemary.
  2. Step 2: Arrange chicken in a single layer on a parchment-lined baking sheet and roast for 22 minutes until golden and internal temperature reaches 165°F.
  3. Step 3: While chicken cooks, heat 2 tbsp bone broth in a skillet over medium-high heat. Add chicken juices and 1 tsp lemon juice, simmering for 3 minutes until sauce reduces and coats the back of a spoon.

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