Pan-Roasted Chicken Thighs 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 developed and reviewed.

Juicy, skin-on chicken thighs roasted until golden with rosemary and lemon for a deeply flavorful keto dinner. This chicken recipe (keto), ready in about 35 minutes, pairs chicken thighs, avocado oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 4 185 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 4 chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp avocado oil in an oven-safe skillet over medium-high heat. Place chicken skin-side down and cook for 5-6 minutes until golden, then flip and cook for 2 minutes.
  3. Step 3: Scatter lemon slices and 1 tbsp fresh rosemary over chicken, transfer skillet to oven, and bake for 20-25 minutes until cooked through and skin is crispy. Remove, let rest 5 minutes, then melt 1 tbsp butter in pan drippings and drizzle over chicken.

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