Description
Juicy baked chicken thighs in a savory herby sauce with sun-dried tomatoes and olives. Ready in 45 minutes, this vibrant, family-friendly meal is perfect for weeknights or special occasions.
Ingredients
2 lbs bone-in, skin-on chicken thighs
1 cup jarred sun-dried tomatoes in oil (or roasted red peppers)
1/2 cup kalamata olives (pitted and halved)
3 tbsp extra virgin olive oil
4 garlic cloves, minced
1 tbsp dried oregano
1 tsp dried thyme
1 tsp paprika
Juice and zest of 1 lemon
Salt and black pepper to taste
Optional: artichoke hearts, chickpeas, parsley for garnish
Instructions
Preheat oven to 400°F (200°C)
Pat chicken dry and season with salt/pepper
In a bowl, mix olive oil, garlic, oregano, thyme, paprika, lemon juice/zest
Pour mixture over chicken in a baking dish
Add sun-dried tomatoes and olives around chicken
Bake 35-40 minutes until golden and juices run clear
Let rest 5-10 minutes before serving
Notes
Use boneless thighs for faster cooking (25-30 minutes)
For halal version, verify olive oil and sundried tomato jar is vegetarian
Add artichoke hearts or chickpeas for extra protein
Garnish with fresh herbs before serving
Store leftovers in airtight container up to 3 days
- Prep Time: 10
- Cook Time: 35
- Category: Chicken
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 380
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 180mg