Pan-Roasted Chicken Thighs with Herb-Infused Olive Oil

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 pan-roasted chicken thighs finished with a fragrant herb and olive oil drizzle for a simple, flavorful meal. This Mediterranean-inspired New Year's recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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 3 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear without moving for 7 minutes until skin is golden and crispy.
  3. Step 3: Flip the chicken thighs and add 3 smashed garlic cloves, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme to the pan. Transfer skillet to oven and roast for 15 minutes until internal temperature reaches 165°F.
  4. Step 4: Remove chicken and garlic from pan, drizzle with remaining 1 tbsp olive oil infused with the roasted garlic and herbs, then serve warm.

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