Pan-Roasted Chicken with Rosemary and Garlic from the Mediterranean Coast

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 infused with fragrant rosemary and garlic, served with a light lemon butter sauce. This Mediterranean-inspired chicken recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, fresh rosemary sprigs, garlic cloves 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

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken thighs skin-side down and sear for 6-7 minutes until the skin is golden brown and crispy, then flip and cook for 4 minutes on the other side.
  3. Step 3: Add 3 sprigs fresh rosemary, 5 crushed garlic cloves, 2 tbsp unsalted butter, and 1/4 cup water to the skillet. Reduce heat to medium-low and spoon the melted butter and pan juices over the chicken as it simmers for 8-10 minutes until cooked through.
  4. Step 4: Remove the chicken and keep warm. Stir 2 tbsp lemon juice into the pan sauce, cook for 1 minute until slightly thickened, then drizzle over the chicken before serving.

Related recipes