Low-Fat Lemon Herb Chicken Thighs

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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 baked with lemon and herbs, achieving a golden crust without excess fat—perfect for a light dinner that stays low on the calorie scale. This American-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 35 min Serves 4 American cuisine 280 cal/serving

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Ingredients

1.5 pounds, bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 tablespoon olive oil
2, juiced (1/4 cup) lemon
2 cloves, minced garlic
1/4 cup, chopped fresh parsley

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Instructions

Step 1: Pat chicken thighs dry with paper towels, then season evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary.
Step 2: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat; add chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook for 2 minutes more.
Step 3: Transfer skillet to a preheated 375°F oven and bake for 20-25 minutes until internal temperature reaches 165°F. Remove, let rest 5 minutes, then squeeze 1/4 cup lemon juice over the chicken, sprinkle with 2 minced garlic cloves, and top with 1/4 cup chopped fresh parsley.