With fragrant herbs and sweet honey, this rosemary thyme chicken is so full of flavor! Juicy chicken thighs are baked in the oven for a tasty weeknight dinner that's so easy to do.
Chicken thigh recipes are always popular here, so I think you'll love to see my turmeric chicken thighs, air fryer boneless chicken thighs and air fryer pesto chicken for so many flavorful options. All are easy to do, much like this chicken with thyme and rosemary!
This recipe is very simple, but so tasty with fragrant herbs and a touch of sweet honey. Searing the chicken thighs is optional, but does give them that delicious browning. Then simply head to the oven to cook up your baked chicken thighs for a tasty dinner!
Have a peek at my low histamine chicken dinner recipes round-up for even more tasty ideas!
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⭐ Why this recipe is so good
Juicy chicken thighs. Using chicken thighs gives so much flavor, and has the benefit of being a more affordable option than chicken breasts.
Flavorful herbs. Rosemary and thyme recipes pack a punch with flavor, and it's very easy to grow your own in your back yard or windowsill if you like!
Gluten free, dairy free and low histamine. We focus on herbs and honey to make this baked chicken, making it suitable for these dietary requirements as one of my many low histamine chicken recipes.
🌿 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Chicken - I suggest using chicken thighs for this recipe as they are flavorful, more budget friendly and won't dry out when baked in the oven.
- Rosemary and thyme - choose fresh herbs if you can for their fragrant flavor!
- Honey - you want to use liquid runny honey not set honey for this recipe.
📖 Swaps and variations
Swap fresh herbs for dried herbs. If you're in a pinch, dried herbs will work. Use about a third of the quantity as they are much more pungent.
Simply bake the chicken. I've made this recipe without searing the chicken and simply baking in the oven. It's still flavorful, but doesn't have the same browning as seared chicken does.
🔪 Step by step instructions
Making this rosemary thyme chicken recipe is very simple, and has all easy steps.
The full recipe instructions are set out in the recipe card below, but these images should help guide you:
Step 1: Make the herb marinade
Combine honey, olive oil, apple cider vinegar (if using), garlic, rosemary and thyme in a large bowl (image 1).
Step 2: Coat the chicken thighs
Add the chicken thighs to the bowl and use your hands to coat in the herb marinade (image 2).
Step 3: Sear the chicken thighs
Drizzle olive oil in your skillet, then use tongs to place the chicken. Sear for 2-3 minutes each side so you have some browning (image 3).
Step 4: Bake the herb chicken thighs
Transfer the chicken thighs to an ovenproof dish and bake for 20-25 minutes until they reach an internal temperature of 165F (image 4).
💭 Recipe tips and notes
- Dice the rosemary quite finely. Pick the rosemary leaves from the woody stem, then dice finely as they are rather pungent.
- Coat the chicken thighs evenly. Use your hands to coat the chicken pieces in the honey and herb marinade.
- Marinate. You can leave the chicken thighs to marinate in the fridge for 30 minutes to a couple of hours if you like.
- Check the temperature. Always use a meat thermometer to check for an internal temperature of 165F at the deepest point of the chicken thighs.
- Adapt the herbs. If you're out or are looking for a swap, you may like to see my overview of low histamine herbs for more ideas!
📋 Frequently asked questions
You can easily just use rosemary, in which case you may like to use a little more. For another recipe, my pan fried rosemary chicken is easy and delicious!
It's optional to sear the chicken and you can just bake the chicken thighs without this step.
Yes, they are dairy-free, gluten free and a low histamine chicken recipe.
🍽 How to serve rosemary thyme chicken
Baked herb chicken thighs can be served with either hot or cold sides:
- Pair with my honey roasted vegetables, roasted asparagus and Brussels sprouts or my rosemary roasted sweet potatoes and zucchini that will bake in the oven alongside your chicken.
- Serve with a side of my air fryer sweet potato wedges, or for a lower carb option my herb cauliflower rice.
- For summer, a fresh and light salad is always tasty, so have a peek at my mango cucumber salad or my beetroot and broccoli salad.
🥣 More tasty chicken recipes
Find so many flavorful chicken recipes here, including my popular creamy tarragon chicken and baked blueberry chicken. Some recent recipes to enjoy:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Baked Rosemary Thyme Chicken
Equipment
- Ovenproof dish
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon honey
- 3 garlic cloves
- 1 tablespoon rosemary leaves finely diced
- 1 tablespoon thyme fresh, or 1 teaspoon dried
- 1 teaspoon apple cider vinegar optional
- 4 large boneless skinless chicken thighs
- pinch salt
- pinch black pepper
Instructions
- Preheat the oven to 400F / 205C (unless marinating the chicken, in which case preheat just before cooking).
- Combine the olive oil, garlic, rosemary, thyme, honey and vinegar (optional) in a large bowl.
- Pat the chicken thighs dry with paper towel if required. Season with salt and black pepper, then place in the bowl with the marinade. If you wish, cover and set aside in the fridge to marinate for 30 minutes - 2 hours.
- Drizzle olive oil in your skillet, and use tongs to place the chicken thighs. Sear the chicken for 2-3 minutes each side on a medium heat, or until you have some browning.
- Use tongs to place the chicken thighs in an ovenproof dish, pouring any excess marinade over them.
- Bake the chicken for 20-25 minutes, until they reach an internal temperature of 165F at their deepest point. Cook time will vary slightly depending upon the size of the chicken thighs.
Notes
- Dice the rosemary quite finely. Pick the rosemary leaves from the woody stem, then dice finely as they are rather pungent.
- Coat the chicken thighs evenly. Use your hands to coat the chicken pieces in the honey and herb marinade.
- Marinate. You can leave the chicken thighs to marinate in the fridge for 30 minutes to a couple of hours if you like.
- Check the temperature. Always use a meat thermometer to check for an internal temperature of 165F at the deepest point of the chicken thighs.
- garlic and apple cider vinegar, which score 1.
- black pepper, which scores 2.
Sarah says
Finished off in the airfryer for a quick touch of charcoal.
Served over beetroot risotto. Drool.
Claire says
I hadn't thought to finish them off in the air fryer - must try it! Thanks so much for taking the time to comment and so glad you liked the herb chicken!
Maya says
I baked this covered with zucchini underneath and it was PHENOMENAL!
Claire says
So glad you liked it Maya! Pairing with zucchini sounds delicious!
Bree says
so simple yet so delicious! one of the best chicken recipes i’ve made!
Claire says
So glad you like it Bree! The herbs make it so flavorful I think!