Herb-Roasted Chicken Thighs with Rosemary Mushrooms

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 earthy mushrooms and rosemary, finished with a garlic-infused pan sauce for a comforting keto dinner. This chicken recipe, ready in about 40 minutes, pairs Chicken thighs, Olive oil, Fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 30 min Serves 2 420 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 Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 1 lb bone-in chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken skin-side down and cook for 5-6 minutes until golden brown, then flip and cook 2 more minutes.
  3. Step 3: Remove chicken and set aside. Add 3 minced garlic cloves and 8 oz sliced mushrooms to the skillet, cooking for 3-4 minutes until mushrooms release liquid and brown slightly.
  4. Step 4: Stir in 1/4 cup chicken broth, 1 tbsp lemon juice, and 1 tbsp chopped rosemary. Return chicken to skillet, nestling it among mushrooms. Cover with lid or foil and roast for 20-25 minutes until chicken reaches 165°F (74°C) internally.

Related recipes