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Oven Roasted Honey Balsamic Chicken Thighs

45 Minutes

8 Servings


Oven Roasted Honey Balsamic Chicken Thighs

Gather family and friends together for a relaxed Sunday lunch with these juicy, succulent oven roasted chicken thighs. Make sure to make a double batch as they will keep coming back for more. Comfort food at its best! Delicious served with baby potatoes and mushrooms.


Preheat the oven to 210°C/190°Fan.

  • For the marinade, mix together all ingredients, stir until well combined.

  • In a large bowl, add the chicken and the marinade and toss until all thighs are covered well.

  • Add the entire contents of the bowl, including the chicken, into a large Zip-Lock bag, and securely close the bag.

  • Refrigerate for at least 1 -2 hours for flavors to combine.

  • Meanwhile, prep your vegetables.

  • Make sure all vegetables are cut the same size so they cook evenly. Usually baby potatoes do not need to be cut as they are already quite small.

  • Add all the vegetables to a large bowl, season with salt and freshly ground black pepper, 1 tablespoon of minced garlic, finely chopped thyme and toss together until well combined.

  • Spread them out on the baking sheet, remove marinated chicken from Zip-Lock bag and place them on top and in between the vegetables and bake for 30-35 minutes or until chicken reached an internal temperature of 62°C.


  • 8 chicken thighs

  • 60 ml of honey

  • 125 ml of Balsamic Vinegar

  • A pinch of Italian chillies (pepperoncino)

  • 60 ml olive oil

  • 2 garlic cloves, peeled and minced

  • 1 tablespoon oregano, dried

  • Salt & a few twists of freshly ground black pepper to taste

  • 1 teaspoon paprika or “Piment d’Espelette) French chili

  • 2 tablespoons Dijon mustard

  • 900 g of vegetables such as baby potatoes, mushrooms and broccoli or any other vegetables you like.

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