Herb-Roasted Chicken with Garden-Grown Herbs

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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 a blend of fresh herbs grown at City Floral, creating a fragrant, golden crust. This American-inspired chicken recipe, ready in about 43 minutes, pairs chicken thighs, extra virgin 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 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: 15 min Cook: 28 min Serves 4 American cuisine 420 cal/serving

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Ingredients

1.5 pounds, bone-in, skin-on chicken thighs
3 tablespoons extra virgin olive oil
2 teaspoons, finely chopped fresh rosemary
1.5 teaspoons, finely chopped fresh thyme
4, minced garlic cloves
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then rub with 3 tablespoons extra virgin olive oil, 4 minced garlic cloves, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper.
Step 2: Mix 2 teaspoons chopped fresh rosemary and 1.5 teaspoons chopped fresh thyme in a small bowl, then sprinkle evenly over the chicken thighs, pressing gently to adhere.
Step 3: Place chicken skin-side up in a single layer in a roasting pan, then roast for 25-28 minutes until the skin is golden brown and crispy and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.