Layered Long Haircut-Inspired Herb Roasted Chicken Thighs

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Juicy roasted chicken thighs seasoned with a blend of herbs reflecting the layered texture and depth of a classic long haircut. This Vietnamese recipe, ready in about 50 minutes, pairs bone-in chicken thighs, olive oil, dried rosemary 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

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Instructions

1. Step 1: Preheat the oven to 400°F. Pat dry 6 bone-in chicken thighs with paper towels to ensure crispy skin.
2. Step 2: In a small bowl, mix 3 tbsp olive oil, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon zest.
3. Step 3: Rub the herb mixture evenly over each chicken thigh, making sure to coat under the skin for maximum flavor.
4. Step 4: Place the chicken thighs on a rimmed baking sheet skin-side up and roast for 35-40 minutes until the skin is golden and the internal temperature reaches 165°F.
5. Step 5: Let rest for 5 minutes before serving to allow juices to redistribute.