Roasted Spiced Whole30 Chicken Thighs with Garlic and Rosemary

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 roasted with a fragrant blend of garlic, rosemary, and warming spices, perfect for a satisfying Whole30 dinner. This Mediterranean-inspired Whole30 recipe (gluten free, dairy free), ready in about 50 minutes, pairs bone-in skin-on chicken thighs, extra virgin olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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: 40 min Serves 6 Mediterranean cuisine 320 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in skin-on chicken thighs
3 tbsp extra virgin olive oil
2 tbsp fresh rosemary, chopped
4 garlic cloves, minced
1 tsp smoked paprika
1 tsp ground cumin
1 1/2 tsp sea salt
1/2 tsp freshly ground black pepper

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Instructions

Step 1: Preheat your oven to 425°F (220°C). In a small bowl, combine 3 tbsp extra virgin olive oil, 2 tbsp chopped fresh rosemary, 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 1/2 tsp sea salt, and 1/2 tsp freshly ground black pepper, mixing until fragrant.
Step 2: Pat dry 6 bone-in skin-on chicken thighs with paper towels. Rub the spice and herb mixture all over the chicken thighs, making sure to coat under the skin for maximum flavor.
Step 3: Arrange the chicken thighs skin side up on a rimmed baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes until the skin is golden brown and crisp, and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.