Skillet-Roasted Herb Chicken with Garlic and Lemon

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 developed and reviewed.

Juicy chicken thighs pan-roasted with garlic, fresh herbs, and bright lemon for a flavorful, crispy-skinned entrée. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, kosher salt, black pepper 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: 30 min Serves 3 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 bone-in, skin-on chicken thighs dry and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 7-8 minutes without moving until skin is golden brown and crisp.
  3. Step 3: Flip chicken thighs and add 6 smashed garlic cloves, 3 rosemary sprigs, 3 thyme sprigs, and 1 sliced lemon around the pan.
  4. Step 4: Add 2 tbsp unsalted butter and tilt pan slightly, spooning melted butter over chicken repeatedly for 1 minute.
  5. Step 5: Transfer skillet to a preheated 375°F oven and roast for 15 minutes until chicken reaches an internal temperature of 165°F.
  6. Step 6: Remove from oven, season with remaining 1 tsp kosher salt and 1/2 tsp black pepper, and let rest for 5 minutes before serving.

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