Legal Intern-Inspired Herb Roasted Chicken Thighs

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy chicken thighs roasted with a fragrant blend of fresh herbs and garlic, evoking the precision and dedication of a summer law internship. This Mediterranean-inspired summer cookout recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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, skin-on chicken thighs
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 4 garlic cloves, minced
• 1 tsp lemon zest
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 4 minced garlic cloves, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper to create an herb marinade.
2. Step 2: Pat dry 6 bone-in, skin-on chicken thighs with paper towels. Rub the herb marinade evenly over the chicken thighs, ensuring the seasoning reaches under the skin.
3. Step 3: Place the thighs skin-side up on a rimmed baking sheet lined with foil. Roast in the preheated oven for 35-40 minutes until the skin is golden and crisp and internal temperature reaches 165°F.
4. Step 4: Let rest for 5 minutes before serving to allow juices to redistribute.