Lightwave Baked Chicken
Herb-crusted chicken thighs baked to golden perfection, served with a bright lemon-herb sauce that glistens like sunlight. This chicken recipe, ready in about 50 minutes, pairs chicken thighs, olive oil, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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
- 4 chicken thighs
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1, juiced lemon
- 2 tbsp butter
- 1/4 cup, chopped fresh parsley
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Season 4 chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp thyme, 1 tsp rosemary, and 1 tsp garlic powder.
- Step 2: In a small bowl, mix 2 tbsp olive oil and 2 tbsp melted butter. Brush evenly over the chicken.
- Step 3: Place chicken on a parchment-lined baking sheet and bake for 25-30 minutes until golden and juices run clear.
- Step 4: While chicken cooks, whisk 1/4 cup chopped parsley, 1 tbsp olive oil, 1 tbsp lemon juice, and 1 tsp salt into a sauce. Serve alongside the chicken.
