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Rosemary and Thyme Chicken Thighs

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A fragrant one-pan roasted chicken dish featuring juicy bone-in, skin-on thighs infused with fresh rosemary, thyme, and garlic. Crispy-skinned and full of herb aroma, it’s an easy yet elegant meal perfect for weeknights or entertaining.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • (Optional) 1 tbsp balsamic vinegar
  • (Optional) 1 tsp honey
  • (Optional) 2-3 medium potatoes or mixed vegetables, cut into chunks

Instructions

  1. Preheat the oven to 200°C (400°F). For extra crispy skin, you may increase to 220°C (425°F) and reduce cook time slightly.
  2. Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
  3. In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, chopped thyme, and, if using, balsamic vinegar and honey.
  4. Arrange chicken thighs skin-side up in a roasting dish. Add potatoes or vegetables if desired.
  5. Brush or pour the herb mixture evenly over the chicken and vegetables, coating well.
  6. Roast for 35–45 minutes, or until chicken reaches an internal temperature of 74°C (165°F) and the skin is golden and crisp.
  7. Remove from oven and rest for 5–10 minutes before serving.
  8. Serve hot, garnished with extra rosemary or thyme sprigs if desired.

Notes

  • Use boneless thighs for quicker cooking (20–25 minutes).
  • Dried herbs can replace fresh—use about one-third the amount.
  • Marinate the chicken for 30 minutes to 2 hours for deeper flavour.
  • For extra crispiness, finish under the broiler for 1–2 minutes.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

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