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Rosemary and Thyme Chicken Thighs

Savory Rosemary and Thyme Chicken Thighs You’ll Love

Enjoy the delightful combination of juicy chicken thighs and hearty potatoes with balsamic sauce in this Rosemary and Thyme Chicken Thighs recipe.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 thighs
Course: Chicken
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs
  • to taste salt
  • to taste black pepper
For the Potatoes
  • 2 cups russet potatoes cut into ½ inch cubes
For the Balsamic Sauce
  • ¼ cup olive oil high-quality
  • ¼ cup balsamic vinegar good-quality
  • 2 tablespoons honey can substitute with maple syrup
  • 3 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped

Equipment

  • 9x13 baking dish
  • Whisk
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and lightly coat a 9x13 baking dish with olive oil.
  2. Pat dry the chicken thighs and season abundantly with salt and pepper. Place them skin side up in the baking dish.
  3. Wash, peel, and cut the russet potatoes into ½ inch cubes. Scatter the potato cubes around the chicken.
  4. In a bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, rosemary, and thyme.
  5. Brush the balsamic sauce over the chicken and potatoes. Bake for 35-45 minutes until the chicken reaches 165°F and is golden brown.
  6. Broil for 3-4 minutes for extra crispiness on the chicken skin if desired.
  7. Let the chicken rest for 10 minutes before serving to allow juices to redistribute.

Nutrition

Serving: 1thighCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Let chicken sit at room temperature before cooking for even results. Pat skin dry for crispiness. Ensure chicken reaches 165°F before serving. Fresh herbs provide the best flavor.

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