Mediterranean Sun‑Dried Tomato Chicken Thighs with Roasted Cauliflower

Looking for a flavorful, protein‑rich dinner that can be on your plate in just 35 minutes? Try our Mediterranean Sun‑Dried Tomato Chicken Thighs. Tender chicken thighs are stuffed with a vibrant basil‑tomato pesto and paired with roasted cauliflower for a satisfying, low‑prep meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless, skinless chicken thighs
• 4 tbsp sun‑dried tomato pesto
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 head cauliflower, cut into florets
• 2 tbsp chopped fresh parsley (optional garnish)

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Stir the sun‑dried tomato pesto, olive oil, lemon zest, smoked paprika, salt, and pepper in a bowl to create a flavorful filling.
3. Make a pocket in each chicken thigh by slicing a slit along one side, leaving a hinge to keep the pocket whole. Fill every thigh with the pesto mixture, securing with a toothpick if necessary.
4. Place the stuffed thighs seam‑side down on the prepared baking sheet; drizzle a little olive oil over them.
5. Arrange cauliflower florets around the chicken on the same sheet and drizzle with 1 tbsp olive oil, salt, and pepper.
6. Roast in the preheated oven for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cauliflower is golden and tender.
7. Remove the baking sheet from the oven, let the chicken rest for 5 minutes, then carefully remove the toothpicks.
8. Transfer the chicken thighs and cauliflower to a serving platter. Garnish with fresh parsley if desired, and serve immediately.

Chef's Note

Let the stuffed thighs rest after roasting to keep the juices locked in for the best texture and flavor.

Make-Ahead Tips

You can finish cooking the chicken and cauliflower up to 2 days ahead. Store them separately in airtight containers and reheat in the oven at 350°F (175°C) for 10 minutes before serving.

Substitutions

Use turkey thighs instead of chicken if preferred. Swap the sun‑dried tomato pesto for a classic basil‑pesto or a roasted red‑pepper pesto if you’d like a different flavor profile.