Home » RECIPES » Rosemary and Thyme Chicken Thighs

Rosemary and Thyme Chicken Thighs

5 from 4 votes
Total Time: 1 hr

This easy Rosemary and Thyme Chicken Thighs with roasted potatoes is juicy and full of herbaceous flavor! It is smothered in a rich rosemary and thyme sweet balsamic sauce. Serve it with a quick vegetable and your have a flavorful dinner perfect for the busiest days!

Rosemary and Thyme Chicken Thighs

There is nothing better than a thrown together baked dinner like this one! It takes little effort and thought which is exactly what we all need at the end of a long work day. And don’t be mistaken, this Rosemary and Thyme Chicken Thighs with Roasted Potatoes is the furthest from being bland. Easy and quick can still be flavorful! Let’s make it.

If you are looking for more quick dinners, check these out!

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

Ingredients

  • 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 too slimey and oily.
  • Russet Potatoes: Make sure they are cut in 1/2 inch cubes. If they are too big your chicken will cook before the potatoes which you do not want.
  • Rosemary and Thyme Sweet Balsamic Sauce: Contains olive oil, balsamic vinegar, honey, minced garlic, fresh rosemary and thyme. I used a pomegranate balsamic vinegar but regular works great too.
Ingredients for recipe

The Rosemary and Thyme Sweet Balsamic Sauce

The 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.

All you have to do is whisk together the olive oil, balsamic vinegar, honey, minced garlic, rosemary, thyme, salt and pepper. If you have extra time throw the sauce in the refrigerator for an hour or so to meld together and build even more flavor.

TIP: Don’t skip the olive oil, that is what adheres the sauce to the chicken thighs and potatoes.

Rosemary and Thyme Sweet Balsamic Sauce

How Do I Make Rosemary and Thyme Chicken Thighs

An abbreviated version of this recipe is to (1) place the salt and peppered chicken thighs in your baking dish, (2) nestle in your russet potatoes around the chicken thighs, (3) liberally brush on the sauce, (4) bake. It doesn’t get easier than that!

TIP: Always make sure your chicken is cooked to an internal temperature of 165° F.

3 Tips For The Juiciest Chicken Thighs

  1. Allow the chicken 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.
  2. Pat dry the chicken thighs prior to brushing on the Rosemary and Thyme Sweet Balsamic sauce. Natural moisture can prevent the chicken from searing properly.
  3. Bake the chicken at 425° F. High baking temperatures work best and produce the juiciest bone-in chicken thighs.
  4. Allow the chicken to rest for 10 minutes after removing it from the oven. This will seal in the juices and finish the cooking process.
Chicken thighs and potatoes in dish ready to bake

Thanks for dropping in! Be sure to subscribe to my weekly newsletter for fun NEW CONTENT and CONVERSATION delivered to your inbox. If you love this recipe save it now so you can find it later. Thank you for your support!

Enjoy Entirely, Elizabeth
Rosemary and Thyme Chicken Thighs with Roasted Potatoes baked and finished

Rosemary and Thyme Chicken Thighs

Elizabeth Swoish
This easy Rosemary and Thyme Chicken Thighs with roasted potatoes is juicy and full of herbaceous flavor! It is smothered in a rich rosemary and thyme sweet balsamic sauce. Serve it with a quick vegetable and your have a flavorful dinner perfect for the busiest days!
5 from 4 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Servings 4 servings
Calories 587 kcal

Ingredients
  

  • 4 chicken thighs; bone in, skin on
  • 4 russet potatoes; 1/2 inch cubes
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar; I used pomegranate flavored
  • 2 tablespoons honey
  • 1 tablespoon garlic; minced
  • tablespoons rosemary; fresh and chopped
  • tablespoons thyme; fresh and chopped
  • salt and 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 salt and 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.*
  • Using a basting brush slather the chicken thighs and russet potatoes with the sauce.
  • Bake for 35-45 minutes or until the chicken thighs have an internal temperature of 165° F and the russet potatoes are tender. Optional: broil on low for a few minutes to get a super crispy skin.
  • Let the chicken rest for 10 minutes prior to serving.

Video

Notes

Storing information:
  • Refrigerated, covered, for up to four days.
 
*Refrigerate the sauce for an hour or so to meld everything together and build even more flavor. 
Keyword CHICKEN, COOK, EASY MEALS, GLUTEN FREE, MEAL PREP, OVEN BAKED, QUICK DINNERS

If you make my Rosemary and Thyme Chicken Thighs, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on November 16th, 2021

7 thoughts on “Rosemary and Thyme Chicken Thighs”

Leave a Comment

Tell me how you like it!