Pan-Seared Garlic Rosemary Paleo Chicken Thighs

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 chicken thighs pan-seared with fresh garlic and rosemary, served with a side of sautéed seasonal vegetables. This paleo recipe (gluten free, dairy free), 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 4 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Dice 4 garlic cloves finely and strip leaves off 3 fresh rosemary sprigs.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and sear for 6-7 minutes until skin is golden and crispy.
  3. Step 3: Flip chicken, add garlic and rosemary leaves to the pan, then reduce heat to medium-low and cook for another 10 minutes until internal temperature reaches 165°F and juices run clear.
  4. Step 4: While chicken cooks, dice 2 medium zucchinis, 2 medium carrots, and 1 medium yellow bell pepper into 1/2-inch cubes.
  5. Step 5: Remove chicken from skillet and set aside. In the same skillet, add the diced vegetables and sauté for 5-6 minutes over medium heat until tender-crisp and fragrant with the remaining garlic and rosemary.
  6. Step 6: Serve the chicken thighs atop the sautéed vegetables, spooning pan juices over the top for extra flavor.

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