Introduction

This Rosemary and Thyme Chicken Thighs recipe offers a deliciously herbaceous and savory meal that’s perfect for any night of the week. Juicy chicken thighs are roasted alongside tender, flavorful potatoes, all glazed in a delightful balsamic and honey sauce. It’s simple to prepare yet impressively tasty.

A white baking dish filled with four large pieces of roasted chicken thighs with crispy, golden brown skin. The chicken skin has a slightly charred look with dark brown spots and is sprinkled with fresh green rosemary leaves and small black pepper bits. Underneath and around the chicken thighs are golden roasted potato chunks with a slightly rough, crispy texture. The dish is placed on a white marbled surface, and parts of a striped white and green cloth are visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken thighs – bone in, skin on

4 russet potatoes – 1/2 inch cubes

¼ cup olive oil

¼ cup balsamic vinegar – high-quality

2 tablespoons honey

1 tablespoon garlic – minced

1½ tablespoons rosemary – fresh and chopped

1½ tablespoons thyme – fresh and chopped

Salt – to taste

Black pepper – to taste

Instructions

Step 1: Preheat the oven to 425 °F. Lightly oil a 9×13 inch ceramic or glass baking dish.

Step 2: Prepare the chicken thighs by clipping any excess skin on the bottom and sides, then pat dry. Season them generously with kosher salt and ground black pepper, and place them in the baking dish.

Step 3: Arrange the diced russet potatoes in a single layer around the chicken thighs.

Step 4: Whisk together the olive oil, balsamic vinegar, honey, minced garlic, chopped rosemary, and thyme to make the sauce.

Step 5: (Optional) Refrigerate the sauce for about an hour to allow the flavors to meld and deepen.

Step 6: Using a pastry brush, generously slather the chicken thighs and potatoes with the sauce.

Step 7: Bake for 35 to 45 minutes or until the chicken thighs reach an internal temperature of 165 °F and the potatoes are tender.

Step 8: Let the chicken rest for 10 minutes before serving. (Optional) For extra crispy skin, broil on low for a few minutes until golden brown.

Step 9: Serve with a side salad or vegetables for a complete meal.

Tips & Variations

Use fresh herbs whenever possible for the best flavor. If fresh rosemary or thyme aren’t available, dried can be used at about one-third the quantity.

Try adding other root vegetables like carrots or parsnips alongside the potatoes for added variety.

To ensure crispy skin, make sure the chicken thighs are patted very dry before seasoning.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs can be used, but adjust the cooking time as they will typically cook faster. Use a meat thermometer to ensure they reach 165 °F internally.

Can I make the sauce in advance?

Absolutely! Preparing the sauce in advance allows the flavors to meld more deeply. Refrigerate it and bring to room temperature before brushing onto the chicken and potatoes.