Rustic Italian Pan-Roasted Chicken Thighs with Rosemary and Garlic

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 pan-roasted with fresh rosemary and garlic, delivering a rustic Italian flavor with crisp skin and tender meat. This Italian-inspired chicken recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, olive oil, fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, 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: 25 min Serves 3 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear without moving for 6-7 minutes until the skin is golden brown and crisp.
  3. Step 3: Flip the chicken thighs and add 3 sprigs chopped fresh rosemary leaves and 5 thinly sliced garlic cloves around the pan. Sauté garlic for 1 minute until fragrant.
  4. Step 4: Pour 1/4 cup white wine into the pan and transfer the skillet to the preheated oven. Roast for 15 minutes until the chicken reaches an internal temperature of 165°F and the garlic and rosemary infuse the meat.
  5. Step 5: Remove from oven and let rest 5 minutes. Serve with fresh lemon wedges for squeezing over the chicken.

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