Herb-Roasted Lemon Chicken Thighs

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.

A protein-packed, satisfying dish to prevent energy crashes and dizziness from inadequate protein intake during Whole30. This Mediterranean-inspired Whole30 recipe, ready in about 30 minutes, pairs chicken thighs, lemon, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 25 min Serves 1 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry and rub with 1 tbsp olive oil, 2 minced garlic cloves, 1/4 tsp sea salt, and 1 tsp chopped rosemary until evenly coated.
  2. Step 2: Arrange 6 oz chicken thighs skin-side up on a parchment-lined baking sheet, then top with 1 sliced lemon and 2 minced garlic cloves.
  3. Step 3: Roast in a preheated 400°F (200°C) oven for 25 minutes until skin is crispy and golden, flipping halfway through to ensure even browning.
  4. Step 4: Check for doneness by piercing the thickest part with a fork—juices should run clear, and internal temperature should reach 165°F (74°C).

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