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Rosemary and Thyme Chicken Thighs Recipe

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★★★★★

4.7 from 94 reviews

This Rosemary and Thyme Chicken Thighs recipe features juicy, bone-in, skin-on chicken thighs baked to perfection alongside tender, herb-infused russet potatoes. Coated with a flavorful, aromatic sauce of olive oil, balsamic vinegar, honey, garlic, and fresh herbs, this dish offers a perfect balance of savory, sweet, and tangy flavors ideal for a comforting and elegant meal.

Ingredients

Scale

Chicken and Potatoes

  • 4 chicken thighs – bone in, skin on
  • 4 russet potatoes – cut into 1/2 inch cubes

Sauce

  • 1/4 cup olive oil
  • 1/4 cup high-quality balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon garlic – minced
  • 1 1/2 tablespoons fresh rosemary – chopped
  • 1 1/2 tablespoons fresh thyme – chopped
  • Salt – to taste
  • Black pepper – to taste

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 425°F (220°C). Lightly oil a 9×13 ceramic or glass baking dish to prevent sticking and help with browning.
  2. Prepare Chicken Thighs: Trim excess skin from the bottom and sides of the chicken thighs. Pat them dry with paper towels to ensure a crispy skin. Generously season with kosher salt and ground black pepper, then place the thighs in the prepared baking dish.
  3. Add Potatoes: Arrange the cubed russet potatoes evenly in a single layer around the chicken thighs, ensuring they have space to roast evenly.
  4. Make the Sauce: In a bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, chopped rosemary, and thyme until well combined. Optionally refrigerate this sauce for about an hour to let the flavors meld.
  5. Baste Chicken and Potatoes: Using a pastry brush, generously slather the prepared sauce over the chicken thighs and russet potatoes to coat them well.
  6. Bake: Place the baking dish in the preheated oven and bake for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
  7. Rest and Optional Broil: Remove from the oven and let the chicken rest for about 10 minutes before serving. For extra crispy and golden skin, optionally broil the chicken on low for a few minutes at the end.
  8. Serve: Serve the chicken thighs and potatoes warm alongside a fresh side salad or your choice of vegetables for a complete meal.

Notes

  • For best flavor, refrigerate the sauce for an hour before basting.
  • Use a meat thermometer to ensure the chicken is perfectly cooked to a safe internal temperature.
  • Baking dish size is important; use a 9×13 inch ceramic or glass dish for even cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to four days.
  • Broiling at the end adds a crispy golden skin but watch carefully to prevent burning.

Keywords: rosemary chicken, thyme chicken, baked chicken thighs, herb roasted potatoes, balsamic chicken, easy chicken recipe, one dish dinner

Find it online: https://tastybella.com/rosemary-and-thyme-chicken-thighs-recipe/