Savory Herb-Roasted Chicken with Lemon 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 roasted with fragrant garlic, lemon, and fresh herbs until golden and tender, served with a simple pan sauce. This American-inspired chicken recipe, ready in about 50 minutes, pairs chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 35 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat 1.5 pounds chicken thighs dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 3 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
  3. Step 3: Place chicken thighs skin-side down in the skillet, ensuring they fit in a single layer. Roast for 20 minutes until golden brown.
  4. Step 4: Flip chicken thighs and add 1 thinly sliced lemon, 2 teaspoons fresh thyme, and 1 teaspoon dried rosemary to the skillet.
  5. Step 5: Continue roasting for 15-18 minutes, or until internal temperature reaches 165°F and juices run clear.
  6. Step 6: Remove chicken from skillet, tent with foil, and let rest for 5 minutes. Pour pan drippings into a small bowl to separate fat from sauce.

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