Slow-Roasted Garlic and Herb 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 developed and reviewed.

Tender chicken thighs slowly roasted with garlic, rosemary, and thyme to develop deep, savory flavors and crispy skin. This Mediterranean-inspired lamb recipe, ready in about 130 minutes, pairs bone-in, skin-on chicken thighs, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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: 115 min Serves 6 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 300°F (150°C). Pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper.
  2. Step 2: In a small bowl, mix 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 3 tbsp olive oil, and 1 tbsp lemon juice until combined.
  3. Step 3: Rub the garlic-herb mixture under and over the skin of each chicken thigh, ensuring even coverage.
  4. Step 4: Place the thighs skin-side up in a roasting pan and pour 1/2 cup chicken broth around (not over) the thighs to keep them moist.
  5. Step 5: Roast in the oven at 300°F for 1 hour and 45 minutes until the meat is tender and the skin is lightly golden and crisp.
  6. Step 6: For a crispy finish, increase the oven to 425°F and roast for an additional 10 minutes, watching carefully to avoid burning.
  7. Step 7: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.

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