Low-Temperature Roasted Chicken Thighs

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 drafted and published.

Chicken thighs roasted slowly at low heat for tender meat and crisp skin without drying. This American-inspired chicken recipe, ready in about 115 minutes, pairs chicken thighs, olive oil, garlic powder 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 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: 105 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Pat 2 lbs bone-in, skin-on chicken thighs dry with paper towels.
  2. Step 2: In a small bowl, mix 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Rub the spice mixture evenly over the chicken thighs, coating all sides.
  4. Step 4: Place the chicken thighs skin-side up in a single layer in a shallow baking dish. Roast uncovered at 275°F for 1 hour and 45 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.

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