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This baked chicken with sun-dried tomatoes recipe transforms simple ingredients into a restaurant-quality meal with minimal effort. The secret lies in the marriage of crisp golden skin and the deep umami punch from sun-dried tomatoes, all baked together in a single pan.
I learned this technique from my grandmother's handwritten notes—her way of making ordinary meals feel special without extra fuss.
The recipe begins with a simple marinade of olive oil, garlic, and herbs that creates the perfect foundation for crisp skin and tender meat. Sun-dried tomatoes add a tangy, slightly sweet contrast that elevates every bite.
Unlike other baked chicken recipes, this one relies on the natural juices of the tomatoes and the richness of the olive oil to keep the chicken moist while developing that coveted crisp exterior.
What you'll end up with is perfectly seasoned chicken thighs or breasts with caramelized edges and juicy centers, all infused with the bright, tangy flavor of sun-dried tomatoes.
The dish comes together in just 45 minutes, making it ideal for weeknight dinners when you want something impressive but not complicated. The best part? The flavors only deepen as it rests, so it tastes even better the next day.
Pair this with a simple side salad or roasted vegetables to complete the meal. The sun-dried tomatoes' acidity cuts through the richness of the chicken, creating a balanced dish that feels both comforting and sophisticated. Let's get started on creating this simple yet unforgettable dinner.
Ingredients for baked chicken with sun dried tomatoes
Simple ingredients that transform into restaurant-quality chicken with crisp skin and tangy depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs, Bone-In 🍗 | 1 ½ lb | Skin-on for crispiness, trimmed of excess fat |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety preferred |
| Sun-Dried Tomatoes, Oil-Packed 🍅 | ½ cup | Chopped, oil reserved for marinade |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme Leaves 🌿 | ¼ cup | Or 1 tbsp dried thyme |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Lemon Zest 🍋 | 1 tsp | From 1 medium lemon |
| All-Purpose Flour 🌾 | ¼ cup | For dredging chicken |
| Balsamic Vinegar 🍷 | 1 tbsp | For finishing drizzle |
The chicken thighs are the star—bone-in and skin-on for that perfect crispy exterior. Trader Joe's or Whole Foods often have well-marbled cuts, but any butcher will trim them for you. Look for thighs with a good layer of fat along the edges—this renders down during baking for extra moisture. The sun-dried tomatoes should be oil-packed, not dried in a jar (those are too intense). Ottolenghi or Mutti brands are my go-to, but any reputable olive oil-packed variety works. Fresh herbs matter here—rosemary's piney aroma and thyme's earthiness cut through the richness of the olive oil perfectly.
No sun-dried tomatoes? Roasted cherry tomatoes work in a pinch—just toss them with olive oil, salt, and a pinch of sugar before baking. Swap the rosemary for fresh sage if that's what you have, but thyme is non-negotiable for that earthy backbone. The lemon zest can be skipped if you're out, but the balsamic vinegar adds a sophisticated tang that's worth hunting down—Belgioioso or Di Bruno are excellent choices. For the olive oil, use what you'd drizzle on good bread—none of that cheap cooking oil stuff. And if you're worried about the chicken drying out, pound the thighs to even thickness before baking.
Prep the chicken the night before if you can—let it marinate for at least 4 hours (overnight is ideal) for maximum flavor infusion. Store the sun-dried tomatoes in their oil in the fridge, and the fresh herbs wrapped in damp paper towels in a sealed container. The marinated chicken keeps for 2 days in the fridge before baking, and the leftovers reheat beautifully—just cover with foil and warm at 350°F for 10 minutes. The crispy skin is best eaten fresh, but the flavors deepen as the dish rests, so don't be afraid to make extra for lunches.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s that easy—just toss the bone-in thighs with chopped sun-dried tomatoes, minced garlic, and a drizzle of olive oil. No fancy prep, no mess, and the rosemary infuses the oil as it bakes, turning everything into one fragrant, hands-off dish.
- Sun-Dried Tomato Magic: Between us, those oil-packed tomatoes are the star. Their briny, sweet punch clings to the chicken like a hug, and the little bursts of flavor make every bite feel like a vacation. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: This chicken stays ridiculously good reheated—crispy edges, juicy meat, and all that tomato goodness. I’ve turned it into salads, wraps, and even a quick pasta the next day without breaking a sweat.
- Budget-Friendly Feast: Bone-in thighs are cheaper than breasts, and sun-dried tomatoes stretch flavor without costing a fortune. A single jar lasts me three meals, and the rosemary? A few sprigs go a long way. My wallet and I both approve.
Step-by-step instructions for baked chicken with sun-dried tomatoes
Transform simple ingredients into restaurant-quality chicken with crisp skin and vibrant Mediterranean flavors.
Marinate the Chicken for Maximum Flavor
In a large bowl, combine the 0.5 cup extra-virgin olive oil, 0.5 cup chopped sun-dried tomatoes (with their reserved oil), 4 cloves minced garlic, 0.25 cup chopped fresh rosemary, 0.25 cup fresh thyme leaves, 1.5 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp lemon zest. Whisk vigorously until fully emulsified—this creates a cohesive marinade that clings to the chicken.
Place the 1.5 lb bone-in chicken thighs in a single layer in a shallow dish. Pour the marinade over the chicken, ensuring every surface is coated. Cover and refrigerate for at least 4 hours (overnight is ideal), turning the chicken halfway through. This extended marination infuses the meat with deep umami and citrus brightness while tenderizing the fibers.
Prepare for Baking with Flour Dredge
Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. This ensures even cooking. In a shallow bowl, pour the 0.25 cup all-purpose flour and toss the chicken to coat lightly, shaking off any excess. The flour creates a delicate crust that promotes crispiness without obscuring the marinade's flavors.
Arrange the chicken thighs skin-side up on a parchment-lined baking sheet. The skin should be facing upward to maximize crisping. Preheat your oven to 425°F while the chicken comes to room temperature. This high heat is crucial for achieving that coveted crisp skin while keeping the meat juicy.
Bake Until Skin is Golden and Internal Temp Reaches 165°F
Bake the chicken for 40-45 minutes, rotating the baking sheet halfway through for even browning. You'll know it's ready when the skin is deep golden brown and crispy, and the internal temperature (measured in the thickest part of the thigh) reaches 165°F. The chicken should release easily from the baking sheet when gently nudged.
Resist the temptation to open the oven door before the 40-minute mark—each peek releases heat and steam, potentially softening the skin. If the skin browns too quickly, tent the baking sheet loosely with aluminum foil to prevent over-browning while maintaining internal temperature.
Rest and Finish with Balsamic Drizzle
Transfer the chicken to a cutting board and let it rest for 10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. During this time, preheat your oven's broiler setting for a final touch.
Return the chicken to the baking sheet and broil for 2-3 minutes to intensify the color and add a subtle caramelization. Immediately drizzle each piece with 1 tablespoon balsamic vinegar and serve with the pan juices spooned over the top. The balsamic adds a bright acidity that cuts through the richness of the olive oil and sun-dried tomatoes.
Pro Tips For Making Baked Chicken With Sun Dried Tomatoes
- CRANK THE HEAT FIRST: I learned this the hard way—skipping the high initial temp means your chicken thighs steam instead of brown. Start at 425°F (220°C) for 15 minutes, even if it looks dry at first. That crust locks in the juices when the oven drops to 375°F (190°C).
- DRAIN AND PACK THE TOMATOS: Sun-dried tomatoes in oil are a flavor bomb, but that oil pools and burns. Drain them well, then pack them directly into the chicken cavities or around the thighs—no extra oil needed. The residual moisture keeps them tender, and you avoid bitter char.
- SKIP THE CROWDED PAN: I used to jam all four thighs in one pan, thinking it’d cook faster. Wrong. Give them space—at least ½ inch between pieces—or they’ll steam instead of crisp. Use two pans if needed; the extra time is worth the difference.
- SMASH THE GARLIC: Whole garlic cloves take forever to soften and add minimal flavor. Mince them (or even crush with the flat side of your knife) and scatter them under the chicken, not just on top. The direct contact infuses the meat faster and deeper—no waiting for cloves to burst.
Perfect pairings for these flavors
Mediterranean Sides
This dish pairs beautifully with a cucumber-tomato salad tossed in extra-virgin olive oil and lemon juice—the cool crunch balances the rich chicken perfectly. I like to add 1 tbsp capers and 2 tbsp chopped fresh dill for a briny, herby contrast.
For a heartier option, serve with roasted eggplant tossed in harissa and crumbled feta—the smoky heat complements the sun-dried tomatoes. 🥗
Fresh Herbed Bread
Warm focaccia or ciabatta brushed with garlic-infused olive oil and sprinkled with flaky sea salt makes an ideal side. I often add chopped rosemary and thin lemon slices before baking for a fragrant, citrusy bite.
The bread soaks up the pan juices beautifully, adding texture and a touch of Italian flair to the meal.
Crispy Potatoes
For a classic pairing, try crispy roasted baby potatoes tossed in olive oil, salt, and smoked paprika. Bake at 425°F for 30-35 minutes until golden and tender.
The earthy, smoky flavor of the potatoes contrasts wonderfully with the tangy sun-dried tomatoes. I also love adding crumbled goat cheese on top for extra richness. 🥔
Light Salad Greens
A simple arugula salad with shaved Parmesan and toasted pine nuts adds freshness to the plate. Toss with lemon vinaigrette (just 2 tbsp olive oil, 1 tbsp lemon juice, and ½ tsp Dijon mustard) for a bright, peppery contrast.
The nutty crunch of the pine nuts balances the umami depth of the chicken. 🌿
Wine Pairings
For wine lovers, a dry white like Vermentino or Sauvignon Blanc cuts through the richness of the olive oil and sun-dried tomatoes beautifully. I prefer Vermentino from Sardinia—its citrus notes mirror the lemon zest in the marinade.
For red wine enthusiasts, a light-bodied Chianti with its acidity and cherry undertones works well. Avoid heavy, oaky wines that would overpower the dish. 🍷
Beer Pairings
A crisp Italian lager like Peroni or Moretti cleanses the palate between bites, while a Belgian-style witbier adds a refreshing citrusy contrast. For craft beer fans, a light wheat beer with a touch of spice pairs wonderfully with the rosemary and thyme.
Avoid heavy IPAs or stouts—they can overpower the delicate flavors of the chicken. 🍺
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Yes, but with caution! Chicken breasts cook faster and are more prone to drying out. Use bone-in, skin-on breasts for better moisture retention, and reduce the baking time to 25-30 minutes at 425°F. Pound them to even thickness first to ensure even cooking. The skin will crisp up beautifully, but avoid overcooking once the internal temp hits 165°F.
What if I don't have sun-dried tomatoes?
No problem! Substitute with roasted cherry tomatoes (tossed with olive oil, salt, and a pinch of sugar) or dried porcini mushrooms rehydrated in olive oil. For a quick fix, use 1 tbsp tomato paste mixed with 2 tbsp olive oil—it won't be identical, but it adds depth. The key is balancing the umami, so adjust seasoning to taste.
How do I fix rubbery chicken skin?
Rubbery skin usually means the chicken cooked too slowly or wasn't crisped properly. For next time, ensure the oven is fully preheated to 425°F and place the chicken on a wire rack over a baking sheet to allow air circulation. If it happens, broil for 2-3 minutes at the end to crisp it up. Never skip the flour dredge—it's the secret to that perfect crunch!
Can I make this ahead of time?
Marinate the chicken overnight for maximum flavor. For make-ahead dinners, bake the chicken up to 3 days ahead and store it in the fridge. Reheat in a 350°F oven for 10-15 minutes, covered with foil, until warmed through. The flavors actually deepen over time, making leftovers taste even better. Just refresh the crispy skin with a quick broil before serving.
What's the best way to store leftovers?
Store leftovers in an airtight container with a paper towel pressed on top to absorb excess moisture. They'll keep for 3-4 days in the fridge. For longer storage, freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently to avoid drying out. The pan juices can be frozen separately and used later for sauces or drizzled over pasta.