Oven-Baked Chicken Thighs with Lemon and Rosemary

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 developed and reviewed.

Juicy chicken thighs roasted with bright lemon and aromatic rosemary, perfect for a simple weeknight dinner. This American-inspired keto recipe, ready in about 35 minutes, pairs chicken thighs, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 25 min Serves 4 American cuisine 330 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, whisk 2 tbsp olive oil, 1 tbsp lemon juice (from the lemon), 2 tbsp finely chopped fresh rosemary, and 3 minced garlic cloves until smooth.
  3. Step 3: Rub the oil mixture evenly over all chicken thighs, coating skin and meat thoroughly.
  4. Step 4: Place chicken thighs skin-side up on a parchment-lined baking sheet. Squeeze remaining lemon juice over top and sprinkle with 1 tsp lemon zest.
  5. Step 5: Bake for 25-30 minutes until skin is golden brown and crisp, and internal temperature reaches 165°F (74°C).

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