Merriam-Webster-Inspired Lemon-Thyme 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.

Juicy roasted chicken thighs infused with fresh lemon and thyme, delivering a bright and aromatic flavor perfect for a comforting dinner. This Mediterranean chicken recipe, ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, lemon zest, and lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 2 tbsp fresh thyme leaves, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Pat dry 6 bone-in, skin-on chicken thighs with paper towels. Rub the lemon-thyme marinade all over the chicken thighs, ensuring even coating.
  3. Step 3: Heat a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown and crispy.
  4. Step 4: Flip the chicken thighs and pour 1/2 cup chicken broth into the skillet around the chicken. Transfer the skillet to the preheated oven and roast for 20-25 minutes until the internal temperature reaches 165°F and juices run clear.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving, spooning pan juices over the chicken.

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