Homemade Lemon-Rosemary Roasted 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 developed and reviewed.

Juicy chicken thighs marinated in fresh lemon juice and rosemary, then roasted to golden perfection with crispy skin. This Mediterranean-inspired sushi recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, fresh lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp olive oil, 2 tbsp chopped rosemary, 4 minced garlic cloves, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp lemon zest to make the marinade.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade and toss well to coat. Cover and refrigerate for at least 1 hour, preferably 3-4 hours for maximum flavor.
  3. Step 3: Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
  4. Step 4: Remove chicken from marinade, letting excess drip off, and arrange skin-side up on the wire rack.
  5. Step 5: Roast chicken for 35-40 minutes until skin is crispy and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.

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