Honey-Glazed Roasted Chicken with Herb Butter

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 roasted chicken thighs glazed with a sweet honey and garlic sauce, infused with fresh herbs and a crispy skin, ideal for a cozy family dinner honoring mom. This American-inspired chicken recipe, ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, unsalted butter, 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: 35 min Serves 4 American cuisine 420 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
4 tbsp, softened unsalted butter
2 tbsp, finely chopped fresh rosemary
1 tbsp, finely chopped fresh thyme
4, minced garlic cloves
3 tbsp honey
2 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: Preheat oven to 425°F (220°C). In a small bowl, mix 4 tbsp softened unsalted butter with 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, and 4 minced garlic cloves until well combined.
Step 2: Pat dry 6 bone-in, skin-on chicken thighs with paper towels and season evenly with 1 1/2 tsp salt and 1 tsp black pepper.
Step 3: Rub the herb butter mixture generously under the skin of each chicken thigh and on top of the skin.
Step 4: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 5-6 minutes until skin is golden brown and crispy.
Step 5: Flip thighs and brush each with 3 tbsp honey, then transfer skillet to the preheated oven.
Step 6: Roast for 20-25 minutes until internal temperature reaches 165°F (74°C) and juices run clear.
Step 7: Remove from oven and drizzle 1 tbsp lemon juice over the chicken. Let rest for 5 minutes before serving.