Home » RECIPES » Rosemary and Thyme Chicken Thighs
byElizabeth Swoish
5 from 9 votes
Time: 1 hour hr
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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!
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.
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.
More Chicken Recipes to Try:
- Baked Cajun Chicken Thighs
- Spinach Artichoke Chicken Bake
- Baked Chicken and Broccoli Pasta
- Garlic Basil Chicken
- Cheesy Greek Yogurt Chicken Bake
- Honey Lemon Pepper Wings
- Chicken Bacon Ranch Sliders
- Oven Baked Chicken Wings
- Chicken Alfredo Soup
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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 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Servings 4 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!
By Elizabeth Swoish on November 16th, 2021
About Elizabeth Swoish
Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.
14 thoughts on “Rosemary and Thyme Chicken Thighs”
Due to a mammalian meat food allergy, we eat a LOT of chicken at our house. These chicken thighs are easy and absolutely delicious!Reply
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.Reply
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.Reply
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!Reply
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!Reply
Can I freeze the sauce? If I made twice the amount?
Reply
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!Reply
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.Reply
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!Reply
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!Reply
