Pan-Roasted Chicken Thighs with Citrus 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 seared and roasted with fresh thyme and bright citrus, delivering a balance of savory and zesty flavors. This Mediterranean-inspired chicken recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, olive oil, fresh thyme sprigs 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: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
  2. Step 2: Heat 3 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 5-6 minutes until skin is golden brown and crisp.
  3. Step 3: Flip the chicken thighs, add 4 sprigs of fresh thyme, 5 smashed garlic cloves, 1 sliced lemon, and 1 sliced orange around the chicken. Pour 1/2 cup chicken broth into the skillet, then transfer to the oven.
  4. Step 4: Roast for 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the citrus releases its fragrant oils. Remove from oven and let rest for 5 minutes before serving.

Related recipes