Roasted Lemon-Garlic Chicken Thighs with 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 oven-roasted chicken thighs infused with fresh lemon, garlic, and thyme flavors, served with a light pan sauce. This Mediterranean-inspired Mother’s Day recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, olive oil, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 45 min Serves 4 Mediterranean cuisine 360 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → 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 Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). In a small bowl, mix 3 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 4 cloves minced garlic, 2 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Pat dry 6 bone-in, skin-on chicken thighs with paper towels and rub the lemon-garlic mixture evenly all over each piece, making sure to get under the skin.
  3. Step 3: Arrange the chicken thighs skin-side up on a rimmed baking sheet or ovenproof skillet and roast for 35-40 minutes until the skin is crispy and an instant-read thermometer inserted into the thickest part reads 165°F.
  4. Step 4: Remove chicken from the oven and transfer to a plate. Place the baking sheet on the stovetop over medium heat, add 1/2 cup chicken broth, and scrape up any browned bits with a wooden spoon to create a light pan sauce.
  5. Step 5: Spoon the pan sauce over the chicken thighs before serving.

Related recipes