Juicy Rosemary and Thyme Chicken Thighs You’ll Love to Make

Enjoy a cozy dinner with Rosemary and Thyme Chicken Thighs, perfectly seasoned and roasted with potatoes.

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Prep Time 15

Cook Time 45

Resting Time 10

Total Time 1 10

Servings: 4 servings

Course: Chicken

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces bone-in, skin-on chicken thighs for maximum juiciness and flavor

For the Potatoes

2 cups russet potatoes cut into ½ inch cubes

For the Marinade

¼ cup olive oil or substitute with vegetable or canola oil
2 tablespoons balsamic vinegar high quality recommended
2 tablespoons honey or maple syrup for a vegan alternative
4 cloves garlic freshly minced

For the Herbs

2 tablespoons fresh rosemary chopped
2 tablespoons fresh thyme

For Seasoning

1 teaspoon salt
1 teaspoon black pepper

Equipment

baking dish
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 425°F (218°C).
Prepare the chicken thighs by trimming excess skin and seasoning with salt and black pepper.
Arrange russet potatoes in the baking dish around the chicken thighs.
In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, and minced garlic. Mix in rosemary and thyme.
Brush marinade over the chicken thighs and potatoes, reserving some for later.
Bake in the preheated oven for 35-45 minutes until chicken reaches 165°F and potatoes are tender.
Optionally, broil for 2-3 minutes for a crispier finish.
Let the chicken rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Allow chicken to sit at room temperature for 15-20 minutes prior to cooking. Use fresh herbs for maximum flavor.

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