Balsamic Herb Baked Chicken Thighs Recipe
Introduction
Balsamic Herb Baked Chicken Thighs are a flavorful and juicy dish perfect for any weeknight dinner. Marinated in a fragrant blend of herbs and balsamic vinegar, these chicken thighs develop a savory, tender taste that’s sure to impress.
Ingredients
- 1-1.5 pounds chicken thighs (organic or hormone-free, vegetarian fed recommended)
- 3 fresh rosemary sprigs
- 5-9 sprigs dried (or fresh) Winter Savory herb (use less if fresh; 3 fresh to 1 dried ratio) or substitute thyme
- 3 leaves fresh sage, chopped
- 1/4-1/2 cup olive oil (more oil will yield more juice for serving)
- 1-2 tablespoons balsamic vinegar (best quality from Modena, Italy recommended)
- 1 teaspoon kosher salt, or to taste
- 1/4-1/2 teaspoon fresh ground pepper medley, or to taste
- 1 teaspoon (1 large clove) minced garlic, optional
- Lemon wedges for spritzing, optional
Instructions
- Step 1: In a baking dish, mix all the marinade ingredients including rosemary, winter savory, sage, olive oil, balsamic vinegar, salt, pepper, and garlic if using. Coat the chicken thighs thoroughly in the marinade.
- Step 2: Marinate the chicken for at least 30 minutes, or up to 8 hours overnight for deeper flavor.
- Step 3: Preheat the oven to 350°F (175°C). Remove chicken from marinade and place in the baking dish.
- Step 4: Bake the chicken thighs for 25-35 minutes, turning once halfway through to ensure even cooking.
- Step 5: Let the chicken rest for 5 minutes before serving. Optionally, spritz with fresh lemon juice for brightness.
Tips & Variations
- Use fresh herbs when possible for the most vibrant flavor, but dried herbs work well in a pinch.
- If you don’t have winter savory, thyme is an excellent substitute with a similar flavor profile.
- For a richer sauce, pour any leftover marinade into a small saucepan and simmer briefly before serving.
- Serve with roasted vegetables or a fresh salad for a complete meal.
Storage
Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the meat moist. This dish does not freeze well due to the herbs and marinade.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts cook faster and can dry out more easily. Adjust baking time accordingly and consider marinating longer to keep them moist.
Do I have to marinate the chicken overnight?
No, a 30-minute marinade is sufficient for good flavor, but leaving it overnight will deepen the taste and make the chicken even more tender.
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Balsamic Herb Baked Chicken Thighs Recipe
- Total Time: 40 minutes (excluding marinating time)
- Yield: 4 servings 1x
- Diet: Halal
Description
This Balsamic Herb Baked Chicken Thighs recipe features tender, juicy chicken thighs marinated in a flavorful blend of fresh rosemary, winter savory, sage, olive oil, and high-quality balsamic vinegar. The herbs infuse the meat during marination, then the thighs are perfectly baked to golden, delicious perfection. A simple yet elegant dish that is easy to prepare and perfect for a hearty weeknight dinner or special occasion.
Ingredients
For the Chicken and Marinade
- 1–1.5 pounds chicken thighs (preferably organic or hormone-free, vegetarian-fed)
- 3 fresh rosemary sprigs
- 5–9 sprigs dried or fresh Winter Savory herb (use 3 fresh sprigs if substituting for dried)
- 3 fresh sage leaves, chopped
- 1/4–1/2 cup olive oil
- 1–2 tablespoons balsamic vinegar (preferably high-quality from Modena, Italy)
- 1 teaspoon kosher salt, or to taste
- 1/4–1/2 teaspoon fresh ground pepper medley, or to taste
- 1 teaspoon (1 large clove) minced garlic (optional)
- Lemon wedges for spritzing (optional)
Instructions
- Prepare the Marinade: In a baking dish, combine the olive oil, balsamic vinegar, kosher salt, fresh ground pepper medley, minced garlic (if using), rosemary sprigs, winter savory, and chopped sage leaves. Mix well until everything is evenly combined to create the marinade base.
- Marinate the Chicken: Add the chicken thighs to the baking dish and coat each piece thoroughly with the marinade. Cover the dish and allow the chicken to marinate for at least 30 minutes. For best results and deeper flavor, marinate for several hours or overnight (up to 8 hours) in the refrigerator.
- Preheat the Oven: When ready to cook, preheat your oven to 350°F (175°C). Remove the chicken from the refrigerator to come slightly closer to room temperature while the oven heats.
- Bake the Chicken Thighs: Place the baking dish with the marinated chicken thighs in the oven. Bake for 25-35 minutes, turning the chicken once halfway through the cooking time to ensure even browning and cooking.
- Rest and Serve: Once fully cooked (internal temperature should reach 165°F/74°C), remove the chicken thighs from the oven and let them rest for 5 minutes to allow juices to redistribute. Optionally, spritz with fresh lemon juice before serving for a bright finish. Enjoy your flavorful balsamic herb baked chicken thighs!
Notes
- For more intense flavor, marinate the chicken overnight.
- Substitute winter savory with thyme if unavailable.
- The amount of olive oil can be adjusted for more or less juice to serve.
- Chicken thighs cook well at 350°F, but always ensure internal temperature reaches 165°F for safety.
- Lemon wedges provide an optional fresh tangy note when served.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-inspired
Keywords: baked chicken thighs, balsamic chicken, herb chicken, rosemary chicken, easy chicken recipe, Italian chicken, marinated chicken thighs
