Herb-Roasted Chicken Thighs with Rosemary

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.

Juicy chicken thighs roasted with rosemary and garlic until golden, featuring crispy skin and savory herb-infused fat. This American-inspired chicken recipe, ready in about 35 minutes, pairs Chicken thighs, Olive oil, Dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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: 5 min Cook: 30 min Serves 2 American cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

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 the 1 lb chicken thighs dry with paper towels.
  2. Step 2: Rub 1 tbsp olive oil evenly over all sides of the chicken thighs.
  3. Step 3: Mix 1 tsp dried rosemary, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Rub the mixture over the chicken thighs.
  4. Step 4: Place chicken skin-side up on a parchment-lined baking sheet. Roast for 25-30 minutes until the skin is golden brown and the internal temperature reaches 165°F (74°C).
  5. Step 5: Let rest for 5 minutes before serving to lock in juices.

Related recipes