Lemon-Garlic Chicken Thighs with Fresh Herbs

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 developed and reviewed.

Tender chicken thighs coated in bright lemon and garlic, finished with fresh rosemary and thyme for a simple, protein-packed Whole30 dinner. This American-inspired Whole30 recipe (high protein), ready in about 35 minutes, pairs chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 10 min Cook: 25 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 bone-in, skin-on chicken thighs dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs, skin-side down, and cook for 8 minutes without moving to develop a golden-brown crust.
  3. Step 3: Flip chicken and cook for 6 minutes, or until internal temperature reaches 165°F.
  4. Step 4: Add 4 cloves garlic, minced, and 2 tablespoons lemon juice to skillet. Stir to combine, then add 1 tablespoon fresh rosemary and 1 tablespoon fresh thyme. Cook for 1 minute until fragrant.
  5. Step 5: Remove from heat and let rest for 5 minutes before serving to retain juices.

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