Sheet Pan Lemon-Garlic 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.

Crispy-skinned chicken thighs roasted with garlic and lemon, paired with caramelized vegetables for a one-pan keto dinner that requires minimal cleanup. This American-inspired keto recipe, ready in about 55 minutes, pairs Chicken thighs, Lemon, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 40 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels.
  2. Step 2: Place chicken in a single layer on a parchment-lined sheet pan. Drizzle with 2 tbsp olive oil, then sprinkle 4 minced garlic cloves, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper over the top.
  3. Step 3: Arrange 1 sliced lemon (thin rounds) on top of the chicken. Roast for 35–40 minutes until skin is golden brown and internal temperature reaches 165°F (74°C).
  4. Step 4: Rest for 5 minutes before serving to lock in juices.

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