Dish: | Yield: 4 Servings | Prep Time: 10 minutes | Ready In: 1 hour

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Rating: 3.1/5 (130 votes cast)
herb roasted chicken thighs


  • 8 boneless, skinless chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon gried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper


  1. 1

    Preheat oven to 350℉.

  2. 2

    Cover a roasting pan with foil (don’t do this if you enjoy scrubbing dishes). Rub about 1 tablespoon of olive oil on the pan. Place the chicken, in a single layer, on the pan. Drizzle the remaining olive oil over the chicken thighs. Turn the chicken thighs once to make sure they are evenly coated with the oil.

  3. 3

    In a small bowl, combine oregano, rosemary, thyme, salt and pepper.

  4. 4

    Sprinkle half of the mixture over the chicken thighs. Turn each thigh over and sprinkle the remaining herb mixture over the thighs.

  5. 5

    Place in oven and cook for approximately 30 minutes or until juices run clear and chicken is cooked throughout.

  6. 6

    Remove from oven and let rest for approximately 5-10 minutes before serving.

This is one of those recipes that is great to cook in bulk and keep for a few days. I usually get 2 to 3 packages of chicken thighs and put them all in a baking dish or roasting pan. I’ve also never made them with the same herb ratios. I gave measurements here for guidance, but I’ll adjust on a given day based on my mood. For example, sometimes I’m totally feeling rosemary so I’ll put on more. Definitely play around with the herbs that you like the most!