Rosemary and Thyme Chicken Thighs
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!
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
- 1½ tablespoons rosemary; fresh and chopped
- 1½ tablespoons thyme; fresh and chopped
- salt and pepper; to taste
Instructions
- Preheat the oven to 425° F. Lightly oil a 9x13 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.