Rosemary and Thyme Chicken Thighs
Serves 4
15 mins prep
45 mins cook
60 mins total
Juicy chicken every time! This oven baked Rosemary Thyme Chicken Thighs with potatoes is an easy, flavorful, minimal effort dinner recipe.
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Preheat the oven to [wprm-temperature value="425" unit="F"]. Lightly oil a 9x13 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 [wprm-temperature value="165" unit="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.
