Why You’ll Love This Recipe

This dish checks all the boxes:

Deep herb flavour – Fresh rosemary and thyme bring an earthy, aromatic punch that elevates simple chicken.
Juicy chicken thighs – Choosing bone-in, skin-on thighs ensures moist, flavourful meat.
Minimal fuss – It’s largely about seasoning, arranging and roasting; clean-up is easy and it works beautifully any weeknight.
Versatile sides – Serve with roasted potatoes, steamed greens or a crisp salad and it becomes a full meal.
Comfort with sophistication – This is hearty and comforting, yet the herb profile and crisp skin give it a refined touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken thighs, bone-in, skin-on
Fresh rosemary (leaves removed from stems, chopped)
Fresh thyme (leaves removed, chopped)
Garlic, minced
Olive oil
Salt and freshly ground black pepper
(Optional) A splash of balsamic vinegar and a bit of honey for sweetness and deeper flavour
(Optional) Potatoes or other vegetables to roast alongside

Directions

Preheat your oven to about 200 °C (≈ 400 °F). (If using a higher temperature like 220 °C for extra crisping, you may reduce the cook time slightly.)
Pat the chicken thighs dry with a paper towel (this helps the skin crisp). Season both sides of each piece with salt and pepper.
In a bowl, whisk together the olive oil, garlic, chopped rosemary and thyme (and if using, the balsamic vinegar + honey).
Place the chicken thighs skin-side up in a roasting dish. If you like, nestle cut potatoes or other vegetables around the chicken so they roast at the same time.
Brush or pour the herb-garlic-oil mixture evenly over the chicken (and vegetables). Ensure the herbs are distributed and the chicken is well coated.
Roast in the oven until the chicken thighs are cooked through (an internal temperature of 74 °C / 165 °F) and the skin is golden brown and crisp. If vegetables are included, make sure they are tender. For bone-in thighs this often takes about 35-45 minutes at ~200 °C.
Once done, let the chicken rest for about 5-10 minutes before serving to allow juices to settle.
Serve hot, optionally garnished with extra fresh thyme or rosemary sprigs, and alongside your chosen side(s).

Servings and timing

Servings: About 4 servings (using 4 bone-in, skin-on chicken thighs).
Prep time: ~10-15 minutes.
Cook time: ~35-45 minutes (depending on oven temperature and size of thighs).
Total time: ~45-60 minutes.

Variations

Use boneless, skinless thighs if you prefer faster cooking—reduce cook time accordingly.
Swap or add fresh lemon zest and juice for a bright citrus twist.
Add additional vegetables such as carrots, Brussels sprouts, or sweet potatoes to the roasting dish.
Use dried herbs if fresh aren’t available (reduce quantity since dried are more concentrated).
For a marinade version: Combine the herb mixture and coat the chicken beforehand, refrigerate for 30 minutes–2 hours before roasting for deeper flavour.
For a one-skillet version: Sear the chicken on the stovetop skin-side down until crisp, then transfer with herbs to the oven to finish.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days.
To reheat: Preheat oven to ~175-180 °C, place chicken in a baking dish, cover loosely with foil and heat for about 10-15 minutes until warmed through. Alternatively, reheat in a skillet on medium-low heat.
You may also freeze cooked chicken (without vegetables) for up to 2 months; thaw overnight in fridge before reheating.

FAQs

What if I only have boneless chicken thighs?

You can absolutely use boneless thighs. The cook time will be shorter (often ~20-25 minutes at ~200 °C). Because they cook faster, keep an eye on internal temperature and ensure they don’t overcook to remain juicy.

Can I use dried rosemary and thyme instead of fresh?

Yes—but use them sparingly because dried herbs are more potent. If substituting, use roughly one-third the amount of fresh. The flavour will differ slightly, as fresh herbs give a brighter, more aromatic result.

Should I remove the skin from the chicken thighs?

It’s best to keep the skin on for this recipe if you want crisp texture and rich flavour. If you prefer skinless, you can use skinless thighs, but you’ll lose some of the crispness and some flavour from the rendered fat.

Do I need to marinate the chicken?

Marinating isn’t required, but it enhances flavour. If you have time, coat the chicken in the herb-garlic-oil mixture and refrigerate for 30 minutes to 2 hours before roasting. This allows the flavours to penetrate more deeply.

How do I know when the chicken is done?

Insert a meat thermometer into the thickest part of the thigh (avoiding bone). The internal temperature should be 74 °C (165 °F). The juices should run clear and the skin should be golden brown and crisp.

Can I cook this dish in a skillet rather than oven?

Yes—start by searing the chicken skin-side down in an oven-safe skillet until browning appears (about 5-7 minutes), then transfer the skillet to the oven to finish cooking. Using a skillet gives great texture and flavour.

What sides pair well with this herb-chicken dish?

Roasted potatoes, steamed green vegetables (like broccoli or green beans), a crisp salad, or even a bed of rice work beautifully. The herb flavour of the chicken is versatile so you can pair with many side options.

How can I make the skin extra crispy?

Pat the chicken skin dry, don’t overcrowd the pan, and cook at a higher temperature (e.g., ~220 °C) or finish under a brief broil for 1-2 minutes at the end. Also avoid covering the chicken during roasting.

Is this recipe suitable for meal prep?

Yes—cook the chicken as directed, then store in fridge. When ready to eat, reheat gently and pair with fresh vegetables or grains. Because the flavour holds well, it’s a good option for prepping ahead.

Can I add other herbs or flavourings?

Certainly. You could add fresh sage, oregano, or tarragon. A splash of lemon juice or zest adds brightness. A touch of chilli flakes gives heat. Feel free to tailor the herb and flavour profile to your taste.

Conclusion

This Rosemary and Thyme Chicken Thighs recipe is both simple and spectacular—a great weeknight option that tastes like you took more effort than you did. With fresh herbs, garlic, crisp skin and juicy meat, it hits the comfort-food sweet spot while remaining elegant enough for guests. Once you’ve mastered the basic version, feel free to experiment with sides, flavour twists and extra vegetables for variety. Enjoy the rich aroma and delicious results!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

What if I only have boneless chicken thighs?

Can I use dried rosemary and thyme instead of fresh?

Should I remove the skin from the chicken thighs?

Do I need to marinate the chicken?

How do I know when the chicken is done?

Can I cook this dish in a skillet rather than oven?

What sides pair well with this herb-chicken dish?

How can I make the skin extra crispy?

Is this recipe suitable for meal prep?

Can I add other herbs or flavourings?

Conclusion

Rosemary and Thyme Chicken Thighs

Ingredients

Instructions

Notes

Nutrition