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This baked chicken with sun-dried tomatoes delivers restaurant-quality flavor with crispy skin and juicy bites—no fancy techniques required. The secret lies in sun-dried tomatoes, which add deep umami richness while keeping the chicken tender and flavorful.
I developed this recipe after years of experimenting with different marinades and baking methods, and it's now my go-to weeknight dinner.
The process is straightforward: marinate the chicken in olive oil, garlic, and sun-dried tomatoes for at least 30 minutes, then bake until golden and juicy. The sun-dried tomatoes infuse the meat with their concentrated, savory flavor, while the high heat creates that coveted crispy skin.
This method ensures every bite is packed with flavor without requiring hours in the kitchen.
What you'll end up with is perfectly golden chicken with crispy, shatteringly thin skin and succulent, juicy meat inside. The sun-dried tomatoes add bursts of tangy sweetness that complement the savory chicken beautifully.
The aroma alone will have everyone gathering around the table, and the taste will have them asking for seconds.
Serve with roasted vegetables or a fresh salad for a complete meal that feels special without the fuss. This recipe is perfect for weeknight dinners or meal prep—just bake a few extra pieces and store them for quick lunches later in the week. Let's get started!
Ingredients for baked chicken with sun dried tomatoes
Crispy skin, juicy bites, and umami-packed sun-dried tomatoes make this chicken unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| Sun-Dried Tomatoes 🍅 | ½ cup | Oil-packed, chopped |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For marinade and crispy skin |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Dried Oregano 🍃 | 1 tsp | For depth of flavor |
| Red Wine Vinegar 🍷 | 1 tbsp | For tangy brightness |
| Honey 🍯 | 1 tbsp | For balanced sweetness |
| Fresh Lemon Juice 🍋 | 2 tbsp | Brightens the marinade |
The chicken thighs are the star—bone-in, skin-on pieces give you that coveted crispy skin while staying juicy inside. Look for thighs with good marbling at your local butcher or grocery store's meat counter. I always grab mine from Costco when I'm prepping for the week, but the regular supermarket selection works perfectly fine. Sun-dried tomatoes are non-negotiable here—they bring that deep umami flavor. Oil-packed tomatoes from Trader Joe's or Whole Foods are my go-to, but any quality brand will do as long as they're not dried out. Fresh rosemary is ideal, but dried works in a pinch at one-third the amount.
No sun-dried tomatoes? Dried porcini mushrooms soaked in warm water add a similar depth of flavor. Fresh rosemary unavailable? Dried thyme or marjoram at half the quantity will work. The olive oil should be extra-virgin—California avocado oil is another great option for high-heat baking. For the honey, any light variety works, but Manuka honey adds an extra layer of complexity. The red wine vinegar can be swapped for balsamic vinegar if you prefer a sweeter note, though it will change the flavor profile slightly.
Marinate the chicken for at least 30 minutes (overnight is even better). Store the marinade in an airtight container in the fridge. The sun-dried tomatoes and garlic can be prepped ahead and kept in the fridge for up to 5 days. Once baked, the chicken reheats beautifully—just pop it in the oven at 350°F for 10-15 minutes. Leftovers keep for 4 days in the fridge or 3 months in the freezer. Portion into meal prep containers for easy lunches.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just toss the chicken, tomatoes, and rosemary on a sheet pan, drizzle with olive oil, and let the oven do the work. No pots, no pans, no stress. (Yes, even on a Tuesday night.)
- Sun-Dried Tomato Magic: That salty-sweet burst from the tomatoes? It’s the star. The oil soaks into the chicken while they bake, leaving you with tender meat and concentrated flavor in every bite—no fancy marinating required.
- Leftovers That Don’t Suck: Between us, most baked chicken gets boring after day two. Not this. The rosemary and garlic keep it fresh-tasting, so I’m happily reheating it for lunch for days. (Pro tip: wrap tightly—it stays juicy.)
- Budget-Friendly Feast: Chicken thighs are forgiving and cheap, and sun-dried tomatoes stretch flavor without breaking the bank. Honestly, I make this twice a month because it’s reliable, filling, and always a crowd-pleaser—no matter who’s eating.
Step-by-step instructions for baked chicken with sun-dried tomatoes
Here's how to achieve perfectly crispy skin and tender, juicy chicken thighs infused with Mediterranean flavors.
👨🍳 Step 1: Create the Sun-Dried Tomato Marinade
In a medium bowl, combine the 0.5 cup sun-dried tomatoes, 6 cloves minced garlic, 0.25 cup chopped fresh rosemary, 1.5 tsp kosher salt, 0.5 tsp ground black pepper, 1 tsp dried oregano, 1 tbsp red wine vinegar, 1 tbsp honey, and 2 tbsp fresh lemon juice. Mix well to distribute all ingredients evenly. The acidity from the vinegar and lemon juice will help tenderize the chicken while the honey adds subtle sweetness that balances the umami from the sun-dried tomatoes.
Next, slowly drizzle in the 0.25 cup extra-virgin olive oil while whisking continuously. This creates an emulsified marinade that will cling beautifully to the chicken. The olive oil not only carries the flavors but also helps create that signature crispy skin when baked. Let this marinade sit at room temperature for 10 minutes to allow the flavors to meld together before using.
🍳 Step 2: Coat the Chicken Thoroughly
Pat the 1.5 lb chicken thighs completely dry with paper towels—this is crucial for achieving crispy skin. Remove any excess fat if needed, but leave a thin layer to protect the meat. Place the chicken in a large resealable plastic bag or shallow dish and pour the marinade over them. Using your hands, gently massage the marinade into every surface of the chicken, making sure it gets into the crevices and under the skin.
Let the chicken marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator if you prefer. This resting time allows the flavors to penetrate deeply. If using refrigerated chicken, let it sit at room temperature for 15 minutes before baking to ensure even cooking. The marinade should be fully absorbed, leaving the chicken glistening with oil and infused with vibrant colors.
🔥 Step 3: Bake to Crispy Perfection
Preheat your oven to 425°F and position a rack in the middle position. Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking. Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, skin-side up. The skin should be facing upward to maximize crispiness.
Bake for 35-40 minutes, until the internal temperature reaches 175°F and the skin is deep golden brown with crispy edges. You'll know it's ready when the skin easily releases from the meat and the juices run clear when pierced with a meat thermometer. Avoid opening the oven door during baking to maintain consistent heat and prevent steam from interfering with crispiness.
⏰ Step 4: Rest and Serve
Transfer the baked chicken thighs to a cutting board and let them rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. The skin will remain crispy while the chicken maintains its juicy interior.
Slice the chicken thighs against the grain for maximum tenderness, if desired. The sun-dried tomato marinade will have created a beautiful caramelized crust on the skin, while the meat inside remains succulent. Serve immediately with your favorite sides, such as roasted vegetables or a fresh salad, to complement the rich Mediterranean flavors.
Pro Tips For Making Baked Chicken With Sun Dried Tomatoes
- Pat Dry the Thighs: I used to skip this and wondered why my chicken turned out soggy instead of crispy. Wipe the thighs with paper towels before seasoning—it’s the thing that matters most for that golden crust when baking. (Yes, even if you’re impatient like me.)
- Chop Tomatoes Coarse: Sun-dried tomatoes lose their punch when they turn to paste. Roughly chop them—about ½-inch pieces—so they caramelize instead of dissolving into the oil. I learned this the hard way after ending up with a sauce instead of flavor pockets.
- Roast Garlic First: Slice the garlic cloves in half lengthwise and roast them in the oven for 10 minutes before adding the chicken. Their mellow sweetness blends better with the sun-dried tomatoes, and it cuts down on that sharp bite that can overpower the dish.
- Bake Skin-Side Down: Start the chicken skin-side down on a wire rack over a baking sheet for the first 20 minutes. This guarantees crispy skin without steaming the thighs—no foil tenting needed. (Your future self will thank you for skipping the soggy middle.)
Serving suggestions for this dish
Mediterranean Side Dishes
Pair your chicken with a simple Greek-inspired salad—toss 4 cups chopped romaine, ½ cup Kalamata olives, ¼ cup crumbled feta, and 2 tbsp red wine vinegar.
The briny olives and tangy feta mirror the sun-dried tomato flavors beautifully. I always grab my feta from the local farmers market—it’s fresher than store-bought and makes all the difference. 🥗
Roasted Vegetable Medley
Roast 2 cups diced zucchini, 2 cups baby potatoes, and 1 red bell pepper with 1 tbsp olive oil, 1 tsp dried oregano, and ½ tsp salt at 400°F for 25 minutes.
The caramelized edges add a satisfying crunch that contrasts the chicken’s crispy skin. I like to use my grandmother’s cast-iron skillet for even roasting—it’s her secret for perfect texture. 🍆
Creamy Polenta
For a comforting touch, serve the chicken over creamy polenta made with 1 cup cornmeal, 4 cups chicken broth, and 2 tbsp butter. Stir in ½ cup grated Parmesan at the end for richness.
The mild, buttery polenta soaks up the chicken’s juices while keeping the dish hearty. I always make extra and freeze it—perfect for lazy weeknights. 🍲
Garlic Bread Twist
Warm up a crusty baguette topped with 3 tbsp softened butter, 2 minced garlic cloves, and 1 tbsp chopped parsley. Toast until golden and serve alongside the chicken.
The garlic bread is a crowd-pleaser, especially when dipped in the leftover marinade. I grab my baguettes from the neighborhood bakery—they’re always fresh and just the right texture. 🥖
Lemon-Herb Sauce
Whisk together ½ cup mayonnaise, 2 tbsp fresh lemon juice, 1 tbsp chopped dill, and ½ tsp Dijon mustard for a bright, herby sauce. Drizzle over sliced chicken or use as a dip for extra flavor.
This sauce cuts through the richness of the chicken while highlighting the sun-dried tomato notes. I keep all the ingredients on hand so I can whip it up in seconds. ✨
Presentation Tips
Arrange the chicken on a platter with a sprinkle of fresh parsley and a few extra sun-dried tomato slices for garnish. Serve with sides in separate bowls for a restaurant-style presentation.
My grandmother always said, "A pretty plate makes a happy meal," and she was right—the effort makes it feel special without extra work. 💫
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts work, but thighs are ideal for this recipe because they stay juicier during baking. If you must use breasts, pound them to an even ½-inch thickness and bake at 375°F for 20-25 minutes to prevent drying. The skin won't be as crispy, but the flavor will still be excellent.
How do I make the sun-dried tomatoes less salty?
Rinse oil-packed sun-dried tomatoes under cold water for 10-15 seconds to remove excess salt, then pat dry. For a more balanced flavor, add 1 extra tablespoon of honey to the marinade to counteract the saltiness. Dried tomatoes (not oil-packed) are naturally less salty and work perfectly too.
Can I bake this chicken ahead of time?
Bake the chicken as directed, then cool completely before storing in an airtight container. Reheat in a 350°F oven for 10-15 minutes or until warmed through. The skin may lose some crispiness but will still be flavorful. This makes great meal prep for 4 days in the fridge or 3 months in the freezer.
What if my chicken skin isn't crispy?
Undercooked skin happens when the oven isn't hot enough. Preheat for 15 minutes and use an oven thermometer to confirm 425°F. Pat the chicken extra dry before baking, and place it on a wire rack over a baking sheet for better airflow. If needed, broil for 2-3 minutes at the end for extra crispiness.
Can I substitute sun-dried tomatoes for something else?
Yes! For a similar umami boost, try ¼ cup dried porcini mushrooms soaked in warm water or 2 tablespoons tomato paste mixed with 1 teaspoon balsamic vinegar. Both add depth but change the flavor profile slightly. Fresh sun-dried tomatoes (from the jar) work too—just drain and chop them.