This oven baked Rosemary and Thyme Chicken Thighs comes complete with roasted potatoes and a rich rosemary thyme balsamic sauce. It’s an easy dinner loaded with herbaceous flavor and the juiciest chicken.
Serve it with my 1 hour Old Fashioned Dinner Rolls. Or if you have extra time, put those leftover herbs to good use and make a decorated No Knead Focaccia.
Looking for a dinner that delivers maximum flavor with minimum effort? This Rosemary Thyme Chicken Thighs recipe is your answer! It has an irresistible sweet balsamic sauce infused with fresh herbs that perfectly complement the chicken and potatoes.
When you’re exhausted after a long day, this throw-together meal becomes your culinary savior… Just arrange everything in one pan, pour over the sauce, and let it roast to perfection. The secret is in my fool-proof roasting method that guarantees juicy and tender chicken every time.
For more rosemary and thyme goodness, try my Herb Roasted Mushrooms.
Rosemary And Thyme Chicken Thighs Ingredients
This dinner recipe has 3 main parts: the chicken thighs, potatoes, and a rosemary thyme sweet balsamic sauce. Below are a few notes on each ingredient and suggested substitutions if needed.
- Chicken Thighs: I use bone-in, skin on thighs because the flavor and moisture of them is unbeatable. I do recommend trimming the skin on the bottom and sides of the chicken so it doesn’t make everything slimy and oily. You can use chicken legs, drumsticks, or quarters as well.
- Russet Potatoes: Cut them in 1/2 inch cubes (if they are too big your chicken will cook before the potatoes). Feel free to use other types of potatoes like redskins, sweet potatoes, or even fingerlings.
- Extra Virgin Olive Oil: This is the base to our sauce, so make sure you are using high quality olive oil. It is also what adheres the sauce to the chicken thighs and potatoes.
- Balsamic Vinegar: Use a high quality vinegar, I like this one from Italy. Plain balsamic vinegar is best but flavors could be good too.
- Honey: I recommend local honey for the health benefits but you can use whatever you have on hand.
- Garlic Cloves: Freshly minced makes for the best flavor. Feel free to use jar minced garlic or garlic powder if needed.
- Rosemary: Fresh is rosemary sprigs are best. Remove the leaves from the stem and lightly chop them down to the size of thyme leaves.
- Thyme: Again, use fresh thyme leaves removed from the stem.
- Kosher Salt and Ground Black Pepper: For seasoning the chicken thighs to your taste preferences.
How To Make Rosemary And Thyme Chicken Thighs
You are going to love how simple it is to make this dinner recipe. Here is a quick overview, the recipe card below will have complete and full details.
1. Make the balsamic sauce. Whisk together the olive oil, balsamic vinegar, honey, minced garlic, chopped fresh rosemary and thyme. If you have extra time throw the sauce in the refrigerator for an hour or so to meld together and build even more flavor.
2. Prep before baking. Salt and pepper the chicken thighs and place them in your baking dish. Nestle the russet potato chunks around the chicken thighs. Liberally brush the sauce all over the chicken thighs and potatoes.
3. Bake and serve the Rosemary and Thyme Chicken. Bake in the oven until chicken thighs are fully cooked (an internal temperature of 165° F and the skin is golden brown) and the potatoes are fork tender. Serve with a side salad or vegetable.
Storing Information
Store any leftovers covered and in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold.
Frequently Asked Questions (FAQ’s)
Technically yes, although I do not recommend it. The flavor of dried herbs is more mild and will make this recipe taste completely different. Fresh herbs give the best flavor and they also have many health benefits.
4 Tips For The Juiciest Chicken EVER
Chicken is incredibly easy to overcook, especially if it’s bone-in chicken. Here are a few tips that will ensure your chicken is cooked perfectly every single time.
1. Allow the chicken thighs to sit at room temperature. 15 to 20 minutes takes the chill off and means you will have evenly cooked chicken thighs.
2. Pat dry prior to brushing on the rosemary thyme sweet balsamic sauce. Natural moisture can prevent the chicken from searing properly. The crispy skin will also keep in juices.
3. Bake at a high temperature. 425° F works best and produces the juiciest bone-in chicken thighs.
4. Allow the baked chicken thighs to rest for 10 minutes. Cutting chicken straight out of the oven will cause the moisture to fall away. Allowing it to rest seals in the juices and finishes the cooking process.
More Oven Baked Chicken Recipes to Try
If you love chicken dinners that can easily be baked in the oven, I have more options for you!
- French Onion Chicken Bake
- Baked Cajun Chicken Thighs – with roasted cauliflower
- Spinach Artichoke Chicken Bake
- Baked Chicken and Broccoli Pasta
- Garlic Chicken – pan fried and topped with fresh basil
- Greek Yogurt Chicken Bake
- Browse more dinner recipes.
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Rosemary and Thyme Chicken Thighs
EQUIPMENT
- Baking Dish - 9×13 ceramic or glass
- pastry brush - for basting the chicken
- meat thermometer - digital
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
- Preheat the oven to 425 °F. Lightly oil a 9×13 baking dish.
- Prepare the chicken thighs by clipping the excess skin on the bottom and sides and patting dry. Season them with kosher salt and ground black pepper and place in your baking dish.
- Arrange the diced russet potatoes in a single layer around the chicken thighs.
- Whisk together the sauce: olive oil, balsamic vinegar, honey, garlic, rosemary, and thyme.OPTIONAL: Refrigerate the sauce for an hour or so to meld everything together and build even more flavor.
- Using a pastry brush slather the chicken thighs and russet potatoes with the sauce.
- Bake for 35 to 45 minutes or until the chicken thighs have an internal temperature of 165 °F and the russet potatoes are tender. Let the chicken rest for 10 minutes prior to serving. OPTIONAL: Broil on low for a few minutes to get a super crispy, golden brown skin.
- Serve with a side salad or vegetable.
VIDEO
RECIPE NOTES
Storing Information:
- Refrigerated, covered and in an airtight container, for up to four days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
I basted the chicken and let it marinade in the fridge for a couple of hours so it could soak up all the delicious flavors and sauce before baking it. It was juicy & flavorful! My guests loved it. Will definitely make again.
Due to a mammalian meat food allergy, we eat a LOT of chicken at our house. These chicken thighs are easy and absolutely delicious!
This recipe is so easy and delicious! I love how the herbaceous flavor comes through so well in the chicken, and it’s juicy and flavorful.
Loved the combination of fresh rosemary and thyme. Definitely use fresh, as suggested in the recipe! The thighs were so juicy and flavorful. I’ll be making this dish again and again.
This was a great recipe to follow as I have an abundance of fresh thyme and rosemary. The tip about keeping the juices in the fridge to get more flavour is a game changer thank you!
I made this chicken earlier this week for my husband and I and loved how it turned out!! Rosemary is one of my favorite herbs too. The chicken was moist and super flavorful. I let it sit just like it recommended!
Can I freeze the sauce? If I made twice the amount?
Hi Gabriella;
I dont see why it wouldn’t freeze. Just make sure it is stored in an airtight container. Let us know how it works for you.
~Elizabeth
Thank you so much for another wonderful recipe! We love it!
That makes me so happy to hear! Thank you for sharing you experience with me.
~Elizabeth
This chicken is so moist and tender. Rosemary and thyme flavour it perfectly. Such a delicious dish that the whole family really enjoys.
Hi Lucy;
I am so glad you think so! And I love hearing your family enjoyed it.
~Elizabeth
I love chicken thighs, I love thyme and I love rosemary… need I say more 🙂 Very nice recipe, I totally love how it’s all made in one dish, great job!
Matej;
Thank you so much for sharing your thoughts! I am glad you loved it and that you find is just as easy as I do.
~Elizabeth
Rosemary and thyme are to of my favourite herbs to pair with chicken. This looks delicious and I love the simplicity of it as well!