Sun-Dried Tomato and Rosemary Chicken Thighs
Juicy chicken thighs marinated in sun-dried tomatoes and rosemary, roasted until golden and flavorful. This mediterranean-inspired chicken ready in about 65 minutes pairs chicken thighs, sun-dried tomatoes, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 8 pieces chicken thighs
- 3 tbsp sun-dried tomatoes
- 1 tbsp fresh rosemary
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 8 chicken thighs dry with paper towels. In a bowl, mix 2 tbsp olive oil, 3 tbsp chopped sun-dried tomatoes, 1 tbsp finely chopped fresh rosemary, 2 minced garlic cloves, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Coat chicken thighs evenly with the marinade, then place in a single layer in a baking dish. Let sit at room temperature for 20 minutes.
- Step 3: Bake at 425°F (220°C) for 25 minutes, then flip and bake for 15-20 minutes more until golden brown and internal temperature reaches 165°F (74°C).
- Step 4: Rest for 5 minutes before serving. Discard any excess marinade from the dish.
Frequently asked questions
How long does Sun-Dried Tomato and Rosemary Chicken Thighs take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sun-Dried Tomato and Rosemary Chicken Thighs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Sun-Dried Tomato and Rosemary Chicken Thighs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sun-Dried Tomato and Rosemary Chicken Thighs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sun-Dried Tomato and Rosemary Chicken Thighs?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for date night - the rosemary and tomato combo made the chicken incredibly aromatic and moist.
- ★★★★★
My family devoured these! The sun-dried tomatoes gave such a rich, umami depth without being overpowering.
- ★★★★☆
Loved the flavors but the chicken took 20 minutes longer than the recipe stated to brown properly.
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