Description

This Juicy Rosemary and Thyme Chicken Thighs recipe features perfectly baked bone-in, skin-on chicken thighs marinated in a flavorful blend of olive oil, balsamic vinegar, honey, garlic, and fresh herbs, served alongside tender russet potatoes. The dish is oven-baked to juicy perfection with a golden-crisp finish, making it an easy yet impressive meal for any dinner occasion.

Ingredients

Chicken and Potatoes

4 pieces bone-in, skin-on chicken thighs
2 cups russet potatoes, cut into ½ inch cubes

Marinade

¼ cup olive oil (or substitute with vegetable or canola oil)
2 tablespoons balsamic vinegar (high quality recommended)
2 tablespoons honey (or maple syrup for a vegan alternative)
4 cloves garlic, freshly minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme
1 teaspoon salt
1 teaspoon black pepper

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Instructions

Preheat Oven: Preheat your oven to 425°F (218°C) to ensure it reaches the optimal temperature for baking the chicken and potatoes evenly.
Prepare Chicken: Trim any excess skin from the chicken thighs and season them evenly with salt and black pepper, laying a solid flavor foundation.
Arrange Ingredients: Place the cubed russet potatoes in a baking dish, arranging them around the chicken thighs for even cooking and flavor distribution.
Make Marinade: In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, and minced garlic until well combined. Stir in the freshly chopped rosemary and thyme to infuse the marinade with herbal aroma.
Apply Marinade: Brush the marinade generously over the chicken thighs and potatoes, reserving some to baste during cooking for enhanced flavor and moisture.
Bake: Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
Broil for Crispiness (Optional): For a crispier skin, broil the chicken for an additional 2-3 minutes, keeping a close eye to prevent burning.
Rest the Chicken: Remove from the oven and let the chicken rest for about 10 minutes before serving to allow juices to redistribute, ensuring maximum juiciness.

Notes

Bone-in, skin-on chicken thighs are preferred for juiciness and flavor; removing the skin will reduce moisture but is possible for a lighter dish.
If you prefer a vegan version, substitute chicken thighs with a hearty vegetable like cauliflower steaks and use maple syrup instead of honey in the marinade.
Ensure the chicken reaches 165°F internally with a meat thermometer to guarantee safe consumption.
If potatoes start to overcook or burn during broiling, cover loosely with foil to prevent burning.
Fresh herbs deliver better flavor than dried; if using dried rosemary and thyme, reduce quantity by half.