Oven-Roasted Herb Chicken with Lemon and Thyme

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 chicken thighs roasted in the oven with fresh lemon slices and thyme, delivering a fragrant and tender main dish. This Mediterranean-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves 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: 40 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 6 bone-in chicken thighs dry with paper towels.
  2. Step 2: In a bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Rub this mixture evenly over the chicken thighs.
  3. Step 3: Arrange the chicken thighs skin-side up in a single layer on a rimmed baking sheet. Tuck 4 fresh thyme sprigs and 1 sliced lemon evenly around and on top of the chicken.
  4. Step 4: Roast in the preheated oven for 35-40 minutes until the skin is golden and crisp and internal temperature reaches 165°F (74°C).
  5. Step 5: Let the chicken rest for 5 minutes before serving, spooning pan juices over the top.

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