Johnson's Herb Roasted Chicken

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 roasted chicken with garlic-herb crust, featuring a classic American family dinner staple. This American-inspired sheet-pan recipe, ready in about 60 minutes, pairs chicken thighs, garlic, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 45 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 2 pounds chicken thighs dry with paper towels and season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Mince 4 garlic cloves and finely chop 2 teaspoons each fresh rosemary and thyme. Combine with 3 tablespoons olive oil and 1 sliced lemon in a small bowl, then rub mixture over chicken thighs, ensuring all pieces are coated.
  3. Step 3: Place chicken thighs skin-side up in a single layer in a roasting pan. Roast for 40-45 minutes, basting with pan juices every 15 minutes, until internal temperature reaches 165°F (74°C) and skin is golden brown and crisp.
  4. Step 4: Let rest for 10 minutes before serving to allow juices to redistribute, ensuring maximum tenderness.

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