Midwest Auction Estate Lemon Herb Chicken

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.

A tender, herb-infused chicken dish inspired by the bounty of Midwest estate auctions, featuring juicy thighs with bright lemon and aromatic herbs. This American-inspired chicken recipe, ready in about 40 minutes, pairs chicken thighs, lemon, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 25 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken skin-side down and sear for 5-6 minutes until golden brown and crispy.
  3. Step 3: Remove chicken and set aside. Squeeze juice from 1 lemon into the skillet, scraping up browned bits, then add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Stir in 2 tbsp chopped fresh rosemary, 1 tsp dried thyme, 1/2 cup white wine, and 1/4 cup chicken stock. Return chicken to the skillet, skin-side up.
  5. Step 5: Transfer skillet to a preheated 375°F (190°C) oven and bake for 20-22 minutes until chicken reaches 165°F (74°C) internally.
  6. Step 6: Squeeze juice from remaining lemon over the chicken and let rest for 5 minutes before serving.

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