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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!
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Balsamic Herb Baked Chicken Thighs
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.
Table of contents
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.
What Sauce Does This Recipe Go With?
I served these chicken thighs with:
Recipe Attribution
This recipe is inspired by Herb Baked Chicken Tenders, another chicken recipe here on the blog.
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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!
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Balsamic Herb Baked Chicken Thighs
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.
Ingredients
- 1-1.5 pounds chicken thighs, get the freshest chicken, I usually get organic or at least hormone-free, vegetarian fed chicken
- 3 fresh rosemary sprigs
- 5-9 sprigs dried (or fresh) Winter Savory herb, use less if fresh (3 units fresh to 1 unit dried ratio), you can substitute the same amount Thyme if you don't have Winter savory
- 3 leaves fresh sage, chopped
- 1/4-1/2 cup olive oil, the more oil you use, the more juice you will have for serving
- 1-2 tablespoons Balsamic vinegar, I use the best quality I can find and afford, from Modena, Italy
- 1 teaspoon Kosher salt, or amount to taste
- 1/4-1/2 teaspoon fresh ground pepper medley, or amount to taste
- 1 teaspoon (1 large clove) minced garlic, optional
- lemon wedges to spritz for serving, optional
Instructions
- In a baking dish mix all the marinade ingredients and coat the chicken thighs in it. Marinade chicken for at least a half-hour before cooking; you can also marinate for a few hours or overnight (8 hours). The chicken thighs will only taste better the longer it is marinated.
- When the chicken thighs are done marinating, bake in a 350-degree F oven for 25-35 minutes. You can turn once halfway through. Allow cooling 5 minutes before serving. Enjoy!
Notes
- The safest way to check for doneness is by using a meat thermometer, the internal temperature of the chicken should be 165° Fahrenheit (75° Celsius).
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Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
Nutrition Information:
Yield: 4 Serving Size: 1 chicken thighAmount Per Serving: Calories: 1146Total Fat: 89gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 68gCholesterol: 403mgSodium: 879mgCarbohydrates: 14gFiber: 2gSugar: 9gProtein: 77g
Please note that the Calculated Nutrition is an estimate at best.
- This post was first published on 2/5/2019 and updated and republished on 8/29/2022
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Can you broil it after to get a little color on the skin?
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!
This looks so good! What a great dish to make for a weeknight meal or for guests!
Thanks for sharing! Does it keep long?
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.