Oven-Roasted Italian Chicken with Rosemary and Lemon

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 oven-roasted chicken infused with fresh rosemary and lemon, delivering a fragrant and flavorful Mediterranean-inspired dish. This Italian-inspired chicken recipe (mediterranean), ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, olive oil, fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 45 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 3 tbsp olive oil, 5 minced garlic cloves, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the bowl and toss to coat evenly with the marinade. Let sit for 10 minutes while preparing vegetables.
  3. Step 3: On a large rimmed baking sheet, spread 1 lb halved baby potatoes and 1 sliced medium yellow onion in a single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper.
  4. Step 4: Nestle the marinated chicken thighs skin-side up among the potatoes and onions. Tuck 3 fresh rosemary sprigs around the chicken and vegetables.
  5. Step 5: Roast in the preheated oven for 40-45 minutes until the chicken skin is golden and crispy and the potatoes are tender when pierced with a fork.
  6. Step 6: Remove from oven and let rest for 5 minutes before serving. Spoon pan juices over the chicken and potatoes for extra flavor.

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