Crispy Rosemary Chicken Thighs

Have you ever gotten chickened out? I sure have. I'm always on the quest for easy, delicious, chicken recipes that will make a salad taste just a little bit different. 

And now for chicken // gut story time -- as a child, I was a drumstick maven. Teriyaki drumsticks, BBQ drumsticks, even ice cream drumsticks (LOL little did we know those were poisoning me). Then, at some age, I switched to white meat. Whether that had to do with diet culture - our world is weird that way - or purely the fact that is was easier and "less gross" to cook myself. The thing about white meat that not only does is get dried out very quickly, but I've found my stomach actually tolerates dark meat better. For reasons unknown, I just listen to my body and go with it. The silver lining in the whole thing is that dark meat is actually less expensive! Win win. All that being said, whether you are a dark or white meat lover - you can make this dish. If you're not into thighs, simply sub with skin-on, bone-in chicken breasts.

Ingredients // Pantry Items:

  • 1 lb+ skin-on, bone-in chicken thighs
  • 1 tablespoon high heat oil (I use avocado)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • Salt + pepper to taste


  • Preheat oven to 400F
  • Season chicken with herbs + salt and pepper (I typically go light on the salt 1/4 teaspoon and add more post-cooking if needed, but to each their own!)
  • Drizzle olive oil, balsamic vinegar, and apple cider vinegar over chicken and give the thighs a good rub
  • Let sit on the counter (on a plate or in a bag) for 15 minutes for a quick marinade while the oven gets to temperature 
  • Arrange thighs on roasted pan and drizzle excess marinade on the top
  • Let cook for 35 mins
  • Voila! Crispy, delicious chicken thighs

I like them served up with a giant salad and maybe a side of pesto pasta. Hope you love them as much as I do!