Herb-Roasted Chicken with Rosemary and 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 aromatic rosemary and garlic, served alongside golden potatoes and carrots for a comforting, one-pan dinner. This American-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, 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: 40 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 4 chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, mix 2 tbsp olive oil, 2 tbsp finely chopped rosemary, 4 minced garlic cloves, and 1 tsp dried thyme.
  3. Step 3: Rub the herb mixture evenly over chicken thighs, then place them in a single layer in a baking dish.
  4. Step 4: Arrange 1 lb halved baby potatoes and 1 lb peeled, 1-inch carrot pieces around the chicken in the baking dish.
  5. Step 5: Pour 1/2 cup chicken broth around the vegetables and chicken, then bake for 35-40 minutes until chicken reaches 165°F internally and vegetables are tender with golden edges.

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