Imagine a dish that transforms ordinary chicken into a culinary masterpiece that will have your family and friends begging for seconds. These Sun Dried Tomato Chicken Thighs are not just a meal – they're a sensory journey through the vibrant flavors of Italian cuisine. With a perfect balance of crispy skin, tender meat, and the intense, tangy punch of sun dried tomatoes, this recipe promises to elevate your dinner game from ordinary to extraordinary in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1/2 cup sun dried tomatoes
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 1/2 cup sun dried tomatoes, 1/4 cup olive oil, 3 cloves of minced garlic, 1 teaspoon of dried oregano, and salt and pepper to taste.
- Preheat your oven to 375°F (190°C) to ensure it's ready for cooking the chicken thighs.
- In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, salt, and pepper. Whisk these ingredients together until well combined.
- Add the sun dried tomatoes to the bowl and mix them into the olive oil mixture, ensuring they are well coated.
- Take the chicken thighs and pat them dry with paper towels. This helps to achieve a crispy skin when cooking.
- Place the chicken thighs in the bowl with the olive oil and sun dried tomato mixture. Use your hands or a spoon to thoroughly coat each thigh with the mixture, ensuring they are evenly covered.
- In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, add the chicken thighs skin side down. Sear them for about 5-7 minutes, or until the skin is golden brown and crispy.
- Carefully flip the chicken thighs over and pour the remaining olive oil and sun dried tomato mixture over the top of the chicken.
- Transfer the skillet to the preheated oven and bake for an additional 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once the chicken is done, remove it from the oven and let it rest for about 5 minutes. This allows the juices to redistribute, keeping the meat moist.
- Serve the sun dried tomato chicken thighs hot, garnished with any remaining sun dried tomatoes and a drizzle of the pan juices for added flavor. Enjoy your delicious Italian-inspired meal!
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden-brown skin that will make your mouth water.
- Use a cast-iron skillet if possible – it provides the best heat distribution and helps create that perfect sear.
- Don't skip the resting period after cooking. Those 5 minutes allow the juices to redistribute, keeping the chicken incredibly moist and flavorful.
- For an extra flavor boost, use high-quality, oil-packed sun dried tomatoes instead of the dry variety.
- Check the internal temperature with a meat thermometer to ensure the chicken is perfectly cooked at 165°F (75°C) – no guesswork needed!
- Serve with a side of roasted vegetables or a light salad to complement the rich, robust flavors of the chicken.
Nutrition Facts
Calories: 399kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 80mg
