No-Extra-Steps Lemon-Herb 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.

Simple pan-seared chicken thighs with lemon and herbs, served with roasted vegetables. This Mediterranean-inspired no-cook recipe, ready in about 40 minutes, pairs chicken thighs, lemon, fresh rosemary 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 "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 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb chicken thighs dry with paper towels. Season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp 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.
  3. Step 3: Flip chicken and add 3 minced garlic cloves and 2 tbsp chopped fresh rosemary to the skillet. Cook for 2 more minutes.
  4. Step 4: Squeeze juice from 1 medium lemon over chicken and add 1 tsp dried thyme.
  5. Step 5: Arrange 1 cup baby carrots and 1 cup sliced zucchini around chicken in the skillet.
  6. Step 6: Transfer skillet to a preheated 400°F (200°C) oven and roast for 20-25 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
  7. Step 7: Let rest for 5 minutes before serving with pan juices.

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