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Rosemary and Thyme Chicken Thighs

Rosemary and Thyme Chicken Thighs for Effortless Flavor

Enjoy this delightful Rosemary and Thyme Chicken Thighs recipe brimming with fresh herbs and tender roasted potatoes, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Potatoes
  • 4 pieces Chicken Thighs Bone-in, skin-on is recommended for juiciness and flavor.
  • 2 medium Russet Potatoes Provides a hearty side; Yukon Gold can be used for a creamier texture.
  • 2 tablespoons Olive Oil Adds moisture; fun fact: avocado oil is a great substitute.
For the Sweet Balsamic Sauce
  • 1/4 cup Balsamic Vinegar Brings sweet acidity; opt for high-quality for the best flavor.
  • 2 tablespoons Honey Balances the acidity of the vinegar; feel free to use maple syrup as a vegan alternative.
  • 3 cloves Garlic Infuses depth; adjust the quantity for an extra garlicky kick.
  • 2 tablespoons Fresh Rosemary Offers robust herbal flavor; dried rosemary can be used but will be less potent.
  • 2 tablespoons Fresh Thyme Complements rosemary beautifully; you can swap in dried thyme if needed.

Equipment

  • Baking Dish
  • Small bowl
  • whisk
  • Pastry brush
  • oven

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Trim any excess skin from the chicken thighs and pat them dry with paper towels. Season both sides with salt and pepper, and place the thighs in a baking dish, skin side up.
  3. Cut the russet potatoes into ½-inch cubes and scatter them around the chicken thighs in the baking dish.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and minced garlic until well combined. Add the finely chopped rosemary and thyme.
  5. Using a pastry brush, slather the sauce over the chicken and potatoes, ensuring everything is well coated.
  6. Bake in the preheated oven for 35-45 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden brown. For extra crispiness, broil for a couple of minutes.
  7. Allow the dish to rest for about 10 minutes before serving warm.

Notes

For best results, let the chicken sit at room temperature for 15-20 minutes before cooking to ensure even cooking throughout the meat. Patting the chicken dry promotes crispy skin. Use a meat thermometer to check the internal temperature. Experiment with the sauce by adding soy sauce or Dijon mustard for a twist.