Rosemary-Garlic Herb-Roasted 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 roasted with rosemary, garlic, and lemon until crispy, served with a golden herb crust. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 30 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels. Toss with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp rosemary in a large bowl.
  2. Step 2: Heat remaining 1 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
  3. Step 3: Arrange chicken skin-side down in skillet and cook for 5 minutes until skin is golden and crisp. Flip chicken and cook for 2 more minutes.
  4. Step 4: Scatter minced garlic, lemon slices, thyme, and remaining 1 tbsp rosemary over chicken. Transfer skillet to a preheated 400°F oven.
  5. Step 5: Roast for 20-25 minutes until chicken reaches an internal temperature of 165°F and skin is deeply golden.
  6. Step 6: Remove from oven, let rest for 5 minutes before serving. Discard lemon slices and serve chicken with pan drippings.

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