Succulent Herb Roasted Chicken Thighs

herb roasted chicken, herb, roasted, chicken, chicken thighs, meat with herbs


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A truly delicious way to cook chicken, this recipe allows you to get the best combination of flavors. Not to mention it's very easy to prepare!

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Chicago, IL

Time needed

20 min preparation + 55 min cooking

Serving Size / Yield

4-6 servings


  • Vinaigrette:
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons dijon mustard
  • 1 teaspoon dried herbes de provence
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Chicken:
  • 2 lbs chicken thighs, bone in, skin on, trimmed of excess fat
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 3-4 whole garlic cloves, crushed and peeled
  • Several whole springs of fresh tarragon
  • Salt and pepper to taste

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Preheat oven to 375 degrees. Coat chicken thighs with dash of salt and set aside. Whisk together red wine vinegar, olive oil, mustard, herbes, 1/2 teaspoon salt and 1/2 teaspoon pepper in small bowl. Place chicken thighs skin side up in 9x13 casserole dish coated in olive oil. Wedge garlic cloves in between pieces of chicken. Pour vinaigrette chicken and make sure chicken is coated well. Bake uncovered at 375 for 50 minutes. Remove and let rest 10 minutes before serving.

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