Savory Rosemary and Thyme Chicken Thighs for Easy Dinners

Experience effortless elegance with Rosemary and Thyme Chicken Thighs, perfect for busy weeknights.

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Prep Time 15

Cook Time 40

Resting Time 10

Total Time 1 5

Servings: 4 thighs

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-in Chicken Thighs skin-on for optimal juiciness
to taste Salt
to taste Black Pepper

For the Potatoes

4 cups Russet Potatoes cubed

For the Marinade

0.25 cups Olive Oil or avocado oil
0.25 cups Balsamic Vinegar or red wine vinegar
2 tablespoons Honey or maple syrup
1 tablespoon Garlic minced

For the Herbs

1.5 tablespoons Fresh Rosemary dried can be used at half the quantity
1.5 tablespoons Fresh Thyme dried can be used at half the quantity

Equipment

baking dish
medium bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry and season both sides with salt and black pepper. Place them in a lightly oiled baking dish.
Wash and cube the russet potatoes into ½ inch pieces and scatter around the chicken in the dish.
In a bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, rosemary, and thyme. Refrigerate if time allows.
Brush the balsamic sauce over the chicken and potatoes. Bake for 35-45 minutes until the chicken is 165°F (73.9°C).
Let the chicken rest for about 10 minutes before serving with roasted potatoes.

Nutrition

Serving: 1thighCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 300mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 4IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Ensure the chicken is at room temperature before cooking for even cooking and better texture. Customize with seasonal veggies for added nutrition.

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