Oven-Baked Chicken with Sun-Dried Tomatoes and Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs baked in the oven with sun-dried tomatoes, Kalamata olives, and fresh herbs, infusing the dish with bold Mediterranean flavors. This Italian-inspired chicken recipe (mediterranean), ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, sun-dried tomatoes, chopped, Kalamata olives, pitted and halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Italian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 400°F. In a large bowl, toss 6 bone-in, skin-on chicken thighs with 3 tablespoons olive oil, 1 1/2 teaspoons sea salt, and 1 teaspoon freshly ground black pepper until evenly coated.
  2. Step 2: Arrange the chicken thighs skin-side up in a baking dish. Scatter 1/2 cup chopped sun-dried tomatoes, 1/2 cup halved Kalamata olives, 4 sliced garlic cloves, and 3 fresh thyme sprigs evenly around the chicken.
  3. Step 3: Drizzle the chicken and vegetables with 2 tablespoons fresh lemon juice.
  4. Step 4: Bake uncovered for 35-40 minutes until the chicken skin is golden and crisp and the internal temperature reaches 165°F.
  5. Step 5: Remove from the oven and let rest for 5 minutes before serving, spooning the flavorful juices and toppings over the chicken.

Related recipes