Lavender & Rosemary Crusted Chicken Thighs with Herb Roasted Potatoes

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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.

Tender chicken thighs coated in a fragrant lavender-rosemary crust, paired with rosemary-infused potatoes for a garden-inspired dinner. This French-inspired chicken recipe, ready in about 50 minutes, pairs Chicken thighs, Fresh rosemary, Dried culinary lavender 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 French cuisine 420 cal/serving

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Ingredients

1 lb, skin-on, bone-in Chicken thighs
2 tbsp, finely chopped Fresh rosemary
1 tsp Dried culinary lavender
1 tsp Kosher salt
1/2 tsp Cracked black pepper
2 lbs, cubed 1-inch Russet potatoes
3 tbsp Olive oil
2, minced Garlic cloves

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry, then season evenly with rosemary, dried lavender, 1 tsp salt, and 1/2 tsp pepper.
Step 2: Toss potatoes with 2 tbsp olive oil, minced garlic, 1/4 tsp salt, and 1/4 tsp pepper on a baking sheet. Roast for 20 minutes until starting to brown.
Step 3: Place chicken thighs skin-side up on the baking sheet with potatoes. Roast for 30-35 minutes until chicken reaches 165°F (74°C) internally and skin is crispy. Rest for 5 minutes before serving.