Oven-Roasted Lemon-Garlic Chicken Thighs with Herb Butter

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 with a zesty lemon-garlic marinade and finished with a fragrant herb butter sauce for a flavorful, comforting dinner. This chicken recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, lemon juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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: 20 min Cook: 40 min Serves 6 International cuisine 320 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
3 tbsp lemon juice
4 garlic cloves, minced
3 tbsp olive oil
4 tbsp unsalted butter
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Preheat the oven to 425°F. In a large bowl, combine 3 tbsp lemon juice, 4 minced garlic cloves, 3 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in, skin-on chicken thighs and toss to coat evenly. Let marinate for 15 minutes at room temperature.
Step 2: Arrange the marinated chicken thighs skin-side up on a rimmed baking sheet lined with foil. Roast for 35-40 minutes until the skin is golden and crisp and an internal thermometer reads 165°F.
Step 3: While the chicken roasts, melt 4 tbsp unsalted butter in a small saucepan over medium heat. Stir in 1 tbsp chopped fresh rosemary and 1 tbsp fresh thyme leaves, cooking for 2 minutes until fragrant.
Step 4: Remove the chicken from the oven and brush with the herb butter sauce. Rest the chicken for 5 minutes before serving to allow flavors to meld.