Provençal Herb Chicken with Sun-Dried Tomato Tapenade

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A sun-drenched French bistro classic featuring slow-cooked chicken infused with rosemary and thyme, served atop a vibrant tapenade made with sun-dried tomatoes and olives for an authentic Mediterranean flair. This Mediterranean recipe, ready in about 45 minutes, pairs bone-in chicken thighs, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 2, 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.

Ingredients

• 10 oz bone-in chicken thighs
• 2 tbsp olive oil
• 1 tsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh thyme
• 2 minced garlic cloves
• 3 tbsp oil-packed, drained sun-dried tomatoes
• 1/4 cup chopped pitted black olives
• 1 tsp lemon zest
• 1/2 cup chicken stock
• 1 tsp dijon mustard
• 2 tbsp pitted kalamata olives

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Pat 10 oz bone-in chicken thighs dry, then rub with 2 tbsp olive oil, 1 tsp chopped rosemary, 1 tsp chopped thyme, and 2 minced garlic cloves. Season with salt and pepper.
2. Step 2: Place chicken skin-side up in a baking dish and roast for 25 minutes until golden and cooked through, basting twice with pan juices.
3. Step 3: While chicken roasts, blend 3 tbsp oil-packed sun-dried tomatoes, 1/4 cup chopped black olives, 1 tsp lemon zest, and 1 tsp dijon mustard in a food processor until smooth, scraping down sides as needed.
4. Step 4: Remove chicken from oven and transfer to a plate. Pour 1/2 cup chicken stock into the baking dish, scraping up browned bits, and simmer over medium heat for 3 minutes until slightly reduced.
5. Step 5: Stir the sun-dried tomato tapenade into the reduced stock until fully incorporated, then spoon the sauce over the chicken. Garnish with 2 tbsp pitted kalamata olives and additional fresh herbs.