Herb-Roasted Chicken Thighs with Garlic Butter Glaze

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 roasted with rosemary and thyme, finished with a garlic butter glaze that creates a perfectly crispy, golden skin. This American-inspired chicken recipe (keto), ready in about 60 minutes, pairs Chicken thighs, bone-in skin-on, Olive oil, Dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 375 calories and feeds 4, 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: 15 min Cook: 45 min Serves 4 American cuisine 375 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry, then rub with 1 tablespoon olive oil, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Step 2: Arrange thighs skin-side up on a parchment-lined baking sheet, spacing them 1 inch apart.
  3. Step 3: Bake for 30 minutes, then flip thighs skin-side down and bake for 15-20 more minutes, or until the skin is deeply golden brown and the internal temperature reaches 165°F (74°C).
  4. Step 4: While thighs roast, melt 2 tablespoons butter in a small skillet over medium heat, then add 1 minced garlic clove and 1 tablespoon lemon juice, cooking for 2 minutes until fragrant.
  5. Step 5: Remove thighs from oven, brush with the garlic-butter glaze, and serve immediately.

Related recipes