Name: Delicious Rosemary Thyme Chicken Thighs for Dinner
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 pieces Chicken Thighs (Bone-in, skin-on is recommended for juiciness and flavor.); 2 medium Russet Potatoes (Provides a hearty side; Yukon Gold can be used for a creamier texture.); 2 tablespoons Olive Oil (Adds moisture; avocado oil is a great substitute.); 1/4 cup Balsamic Vinegar (Brings sweet acidity; opt for high-quality for the best flavor.); 2 tablespoons Honey (Balances the acidity of the vinegar; use maple syrup as a vegan alternative.); 3 cloves Garlic (Infuses depth; adjust the quantity for an extra garlicky kick.); 2 tablespoons Fresh Rosemary (Offers robust herbal flavor; dried rosemary can be used but will be less potent.); 2 tablespoons Fresh Thyme (Complements rosemary beautifully; you can swap in dried thyme if needed.)

Delicious Rosemary Thyme Chicken Thighs for Dinner

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Enjoy this delightful Rosemary and Thyme Chicken Thighs recipe brimming with fresh herbs and tender roasted potatoes, perfect for busy weeknights.

Author: inass sped
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 70 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

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4 pieces Chicken Thighs (Bone-in, skin-on is recommended for juiciness and flavor.)
2 medium Russet Potatoes (Provides a hearty side; Yukon Gold can be used for a creamier texture.)
2 tablespoons Olive Oil (Adds moisture; avocado oil is a great substitute.)
1/4 cup Balsamic Vinegar (Brings sweet acidity; opt for high-quality for the best flavor.)
2 tablespoons Honey (Balances the acidity of the vinegar; use maple syrup as a vegan alternative.)
3 cloves Garlic (Infuses depth; adjust the quantity for an extra garlicky kick.)
2 tablespoons Fresh Rosemary (Offers robust herbal flavor; dried rosemary can be used but will be less potent.)
2 tablespoons Fresh Thyme (Complements rosemary beautifully; you can swap in dried thyme if needed.)

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Instructions

Preheat your oven to 425°F (220°C).
Trim any excess skin from the chicken thighs and pat them dry with paper towels. Season both sides with salt and pepper, and place the thighs in a baking dish, skin side up.
Cut the russet potatoes into ½-inch cubes and scatter them around the chicken thighs in the baking dish.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and minced garlic until well combined. Add the finely chopped rosemary and thyme.
Using a pastry brush, slather the sauce over the chicken and potatoes, ensuring everything is well coated.
Bake in the preheated oven for 35-45 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden brown. For extra crispiness, broil for a couple of minutes.
Allow the dish to rest for about 10 minutes before serving warm.

Notes

This dish is great for leftovers and can be reheated easily.
Feel free to adjust the herbs based on your preference.

Nutrition

Serving Size: 1 chicken thigh with potatoes
Calories: 450
Sugar: 8 g
Sodium: 350 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 120 mg

Find it online: https://sarecipe.com/rosemary-thyme-chicken-thighs/