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Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
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Estimated reading time: 4 minutes
Balsamic Herb Baked Chicken Thighs is an herb-garden-inspired recipe that has Winter savory & rosemary sprigs and fresh sage leaves with balsamic vinegar, olive oil, and optional garlic. Try this delicious chicken dish for dinner tonight!
Hi Everyone, I took these pictures of this Balsamic Herb Baked Chicken Thighs back in late Summer 2017 when our French cousin Lucile visited us for the Summer.
Our family was on vacation on Long Beach Island, New Jersey.
I used fresh herbs from the garden and the key to this recipe is the marinade and the time the chicken thighs are marinated.
We used organic chicken thighs from Costco and they were really good.
The fresh herbs featured here are Winter savory, rosemary, and sage.
My gosh, it's been a minute since I have shared a chicken recipe.
We eat chicken on a weekly basis (as in multiple times per week), so it's high time I shared a chicken recipe!
I love chicken because it's so mild, that you can make it taste like any marinade you decide to do and in this case, it's fresh herbs.
I love how juicy chicken thighs come out, personally, I find them to be more flavorful.
I served these chicken thighs with:
This recipe is inspired by Herb Baked Chicken Tenders, another chicken recipe here on the blog.
Here are the latest posts on our blog:
You can substitute the same amount of Thyme sprigs if you don't have Winter savory on hand.
If anyone makes these Balsamic Herb Baked Chicken Thighs, please let me know in the comments below!
Thank you for reading and following along!
Balsamic Herb Baked Chicken Thighs is an herb-garden-inspired recipe that has Winter savory & rosemary sprigs and fresh sage leaves with balsamic vinegar, olive oil, and optional garlic.
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Please note that the Calculated Nutrition is an estimate at best.
[…] Unlike its Summer Savory counterpart, Winter Savory is a perennial (up to zone 6). Unfamiliar with this herb? Treat it right, and it will bless you with a little bit of new growth during the chillier seasons. Savory is a component of the classic Herbs de Provence blend but can also hold its own in meaty recipes, like this Balsamic Herb Baked Chicken. […]
Samantha says
Can you broil it after to get a little color on the skin?
Sara Maniez says
If you want to add a little color to the skin, I would recommend doing a quick sear in a pan on the stovetop at med-high/high heat. Just enough to seal in the meat, then proceed with the rest of the recipe. I would use a cast iron skillet, with a pat of butter, or regular olive oil, or a combo of butter and olive oil (I find this to be more flavorful). You could try the broiler if you want, let me know how it works out if you do. I would just worry about the meat being overdone. Thank you for the question! Have a great weekend!
Suzanne says
This looks so good! What a great dish to make for a weeknight meal or for guests!
Vanessa says
Thanks for sharing! Does it keep long?
Sara Maniez says
I would eat them up after you make them. Store any leftovers in an airtight container in the fridge and finish them within 1-2 days.
Catherine says
Do you put the fresh hers in the marinade? From the pictures it looks like they are places on top. Or is that just for the photos?
Sara Maniez says
Yes, put the fresh herbs in the marinade, the photo you are referring too has the chicken-marinade mixture before tossing it. Thanks for the question, I can understand the confusion!
Joanna says
Can I use bone in thighs for this?
Sara Maniez says
Dear Joanna, Thank you for reaching out and for your question regarding the recipe for Balsamic Herb Baked Chicken Thighs! I'm happy to help.
Yes, you can absolutely use bone-in thighs for this recipe. In fact, using bone-in chicken thighs can add extra flavor and juiciness to the dish. The bone helps to retain moisture during the baking process, resulting in tender and succulent chicken.
When using bone-in thighs, keep in mind that the cooking time may be slightly longer compared to boneless thighs. The exact cooking time will depend on the size and thickness of the thighs. To ensure they are cooked thoroughly, use a meat thermometer to check for an internal temperature of 165°F (74°C) at the thickest part of the chicken.
I hope this answers your question! If you have any more inquiries or need further assistance, please don't hesitate to ask. I'm here to support you in creating delicious meals. Enjoy cooking!
Warm regards, ~Sara
Joanna says
Thank you so much! I’ve made this before with boneless thighs and loved it - looking forward to making it again. I appreciate your quick response!