Juicy Rosemary and Thyme Chicken Thighs for Effortless Flavor

Experience the delightful harmony of Rosemary and Thyme Chicken Thighs with tender chicken and golden potatoes in a sweet balsamic sauce.

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Prep Time 15

Cook Time 45

Resting Time 10

Total Time 1 10

Servings: 4 thighs

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-in Skin-on Chicken Thighs for juiciness and flavor

For the Potatoes

2 cups Russet Potatoes cut into ½ inch cubes

For the Sauce

3 tablespoons Extra Virgin Olive Oil for moisture and richness
¼ cup Balsamic Vinegar for tanginess
2 tablespoons Honey for sweetness
3 cloves Garlic minced
2 tablespoons Fresh Rosemary or dried as a substitute
2 tablespoons Fresh Thyme or dried as a substitute
to taste Salt for seasoning
to taste Black Pepper for seasoning

Equipment

Baking Dish
Whisk
Mixing bowl
basting brush

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels and season with salt and pepper.
Place diced potatoes in a large baking dish around the chicken thighs.
In a mixing bowl, whisk olive oil, balsamic vinegar, honey, minced garlic, rosemary, and thyme.
Baste the chicken and potatoes with the sauce using a brush.
Bake for 35 to 45 minutes until the chicken reaches 165°F and the potatoes are tender.
Broil on low for 2 to 4 minutes if an extra crispy skin is desired.
Let the chicken rest for about 10 minutes before serving.

Nutrition

Serving: 1pieceCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Customize with seasonal vegetables or different cuts of chicken.

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