Baked Rosemary Thyme Chicken Thighs

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This oven baked Rosemary and Thyme Chicken Thighs recipe is easy to make, full of herbaceous flavor, and makes juicy chicken every single time.

It is smothered in a rich rosemary thyme balsamic sauce and served with a side of roasted potatoes. A flavorful dinner made for the busiest days that your family will love.

Looking for more quick and easy dinners? Check these out!

Rosemary Thyme Chicken Thighs with roasted potatoes and a side salad.

Why You’ll Love This Rosemary Thyme Chicken Thighs Recipe

THE ROSEMARY THYME SWEET BALSAMIC SAUCE is what makes this so delicious! It is packed with fresh herbs but also has a rich, sweet flavor which pairs well with the chicken and starchy potatoes.

A MINIMAL EFFORT DINNER RECIPE. Just throw it together, bake, and serve (exactly what we all need at the end of a long work day). But don’t be mistaken, it is the furthest from being bland and boring. Easy and quick can still be super flavorful!

JUICY CHICKEN EVERY SINGLE TIME. It doesn’t matter if you are a new or seasoned home chef, this oven baked and roasted chicken method is absolutely fool proof.

Ingredients In Rosemary And Thyme Chicken Thighs

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.

Whisk together the sauce (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.
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.
Bake until the 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. If you have extra time, put those leftover herbs to good use and make a decorated No Knead Focaccia.

Store any leftovers covered and in the refrigerator for up to 4 days.

Chicken thighs and potatoes in dish ready to bake

4 Tips For The Juiciest Chicken EVER

Allow your chicken thighs to sit at room temperature for about 15 to 20 minutes. This takes the chill off and means you will have evenly cooked chicken thighs.
Pat dry prior to brushing on the rosemary thyme sweet balsamic sauce. Natural moisture can prevent the chicken from searing properly.
Bake at a high temperature. 425° F works best and produces the juiciest bone-in chicken thighs.
Allow the baked chicken thighs to rest for 10 minutes after removing from the oven. This will seal in the juices and finish the cooking process.

Frequently Asked Questions About Rosemary Thyme Chicken Thighs

Is thyme or rosemary better for chicken?

Why choose one when you can use both. Rosemary and thyme not only go well together, but they go even better with roasted chicken. Always use fresh rosemary and thyme for the best flavor in all food recipes.

Can I use dried rosemary and dried thyme in this recipe?

You could if you really wanted to but I do not recommend it. The flavor of fresh rosemary and thyme versus dried is completely different. The oils in fresh herbs is what gives us the unbeatable flavor.

What can I do with my leftover rosemary and thyme?

You can use leftover herbs in other savory dinner recipes or dry it to use at a later date (see this guide). My favorite way to use leftover rosemary is by making a Rosemary Simple Syrup to add to Rosemary Maple Bourbon Sours, lemonade, teas, or other whiskey drinks.

Plated rosemary and thyme chicken thighs with a salad and roasted potatoes

More Chicken Recipes to Try:

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Rosemary Thyme Chicken Thighs in a baking dish right out of the oven.

Rosemary and Thyme Chicken Thighs

Elizabeth Swoish

Juicy chicken every time! This oven baked Rosemary Thyme Chicken Thighs with potatoes is an easy, flavorful, minimal effort dinner recipe.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Servings servings

Calories 587 kcal

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.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!

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