Description
Juicy chicken every time! This oven baked Rosemary Thyme Chicken Thighs with potatoes is an easy, flavorful, minimal effort dinner recipe.
Ingredients
Scale
- 4 chicken thighs (bone in, skin on)
- 4 russet potatoes (1/2 inch cubes)
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon garlic (minced)
- 1 1/2 tablespoons rosemary (fresh and chopped)
- 1 1/2 tablespoons thyme (fresh and chopped)
- salt (to taste)
- black pepper (to taste)
Instructions
- Step: Preheat the oven to 425 °F and lightly oil a 9×13 baking dish.
- Step: Trim excess skin from chicken thighs, pat dry, season with salt and pepper, and place in the baking dish.
- Step: Arrange the diced russet potatoes in a single layer around the chicken thighs.
- Step: Whisk together olive oil, balsamic vinegar, honey, garlic, rosemary, and thyme.
- Step: Slather the chicken thighs and russet potatoes with the sauce using a pastry brush.
- Step: Bake for 35 to 45 minutes or until chicken internal temperature is 165 °F and potatoes are tender.
- Step: Let the chicken rest for 10 minutes prior to serving.
Notes
Store leftovers covered in the refrigerator for up to 4 days. For extra crispy skin, broil on low for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 587 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 36 g
- Saturated Fat: 11 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 155 mg
Keywords: baked chicken thighs, roasted potatoes, rosemary and thyme, balsamic glaze, easy dinner