Rosemary-Basted 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 drafted and published.

Juicy chicken thighs with crispy skin and aromatic rosemary, baked to golden perfection. This American chicken recipe (keto), ready in about 35 minutes, pairs Chicken thighs, Olive oil, and Fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" 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 2 American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb bone-in, skin-on chicken thighs dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Place chicken skin-side down and cook for 5 minutes until golden and crispy.
  3. Step 3: Flip chicken, add 2 minced garlic cloves and 1 tbsp chopped fresh rosemary, and cook for 2 minutes. Transfer skillet to a 400°F (200°C) oven.
  4. Step 4: Bake for 20 minutes until internal temperature reaches 165°F (74°C). Remove, top with 1/4 sliced lemon, and rest for 5 minutes before serving.

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