Rosemary-Lemon 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 aromatic rosemary and bright lemon, perfect for a comforting weeknight meal. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, 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. Season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5 minutes until golden brown and crispy.
  3. Step 3: Flip thighs and cook for 3 minutes. Remove chicken and set aside.
  4. Step 4: Add 2 minced garlic cloves and 2 tbsp chopped rosemary to the skillet. Sauté for 1 minute until fragrant.
  5. Step 5: Squeeze juice from 1 lemon over the skillet and add 1 tbsp lemon zest. Stir to combine with pan drippings.
  6. Step 6: Return chicken to skillet, nestling into the sauce. Transfer to a preheated oven at 400°F (200°C) and bake for 20 minutes until internal temperature reaches 165°F (74°C).
  7. Step 7: Rest for 5 minutes before serving, garnished with remaining lemon slices.

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