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Tuscan Herb Chicken Thighs

Tuscan Herb Chicken Thighs

Nothing is better than a one-dish meal. Even better is a sheet pan meal and you can use tin foil to minimize clean up! Winning! This meal comes together super fast and easy. Well worth the cooking time wait! TuscanHerbplateLogos Fresh
  • 8 fresh, bone-in chicken thighs
  • chopped red potatoes (I used mini potatoes)
  • 1 white onion, chopped into big chunks
  • Grape tomatoes, couple of handfuls
  • About 8 oz frozen chopped spinach — I use the bagged kind, not the brick.
  • fresh rosemary sprigs (optional)
  • fresh Thyme sprigs (optional)
  • Juice of one lemon
  • 1/4 cup grated Parmesan cheese
Pantry All of these were eye balled and sprinkled. I did go a little heavier on the salt than I normally do because the vinegar will cut some of the saltiness. But remember you can always add salt later, so don't get crazy!
  • Kosher salt, to taste (about 1/2 tsp on veggies, to liking on each chicken thigh)
  • Paprika
  • Garlic powder
  • Italian seasoning
  • J. Olive Co. Graverstein Apple Balsamic (liberally used—drizzled about 1-2 tbs in veggies, and another 2 tbs + over chicken and entire pan).
  • J. Olive Co. Tuscan Herb Olive Oil (about 1 tbs on veggies, and a little drizzle over the chicken)
  1. Preheat oven to 375 degrees. Line baking sheet with tin foil.
  2. Prep veggies. Rough chop the onion and potatoes into smaller chunks. Combine tomatoes, onions and potatoes in a large mixing bowl.
  3. Season veggies with 1+tbs of Tuscan Herb Olive oil, 1-2 tbs Apple balsamic, 1/2 tsp kosher salt, about 1 tsp Italian seasoning, liberally sprinkle garlic powder and paprika. Toss until well coated. Then lay out on baking sheet.
  4. Prepare the chicken thighs. I prefer to take the skin off. Then I arrange the chicken thighs on the baking sheet.
  5. Season chicken thighs with kosher salt, garlic powder, and paprika.
  6. Drizzle entire pan with a little more tuscan herb oil and liberally drizzle with apple balsamic. I even used more balsamic later when serving the veggies.
  7. Baked at 375 for 1:15-30 hour, possibly longer depending on how big your chicken thighs are.
  8. In the last 10 minutes, I sprinkled the pan with some grated parmesan cheese. Return to oven.
  9. Served with roasted green beans on the side!