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These sheet pan chicken thighs perfectly combine French dressing tossed with baby potatoes, artichoke hearts, and vine-ripened tomatoes.
I have fallen hard for sheet pan meals these past couple of years. They are so easy to throw together, and everything you need is cooked right on a sheet pan.
How. Stinking. Easy.
This meal perfectly combines buttery yellow baby potatoes, artichoke hearts, and late-summer vine-ripened tomatoes. Of course, some chicken thighs because a sheet pan meal isn’t complete without a little protein.
Plus, you all know I’m obsessed with the deliciousness of chicken thighs.
These sheet-pan chicken thighs are also appropriate for early fall. They’re comforting and hearty, and even though they feature tomatoes, they are still in season!
Yes, I know we are all “OMG PUMPKIN,” but don’t skip over the end of tomato season. They are about to be gone, and then you’ll regret not indulging in a summer tomato when you’re stuck eating a winter tomato.
Trust me.
Ingredients needed
- Creamy French dressing
- Fresh thyme
- Lemon zest
- Kosher salt
- Black pepper
- Chicken thighs
- Baby potatoes
- Artichoke hearts
- Cherry tomatoes
How to make sheet pan chicken thighs
The best part about a sheet pan meal is the ease of throwing it together! Plus, cleanup is so easy. I like to line my baking sheet pan with parchment paper or even foil to make the cleanup even easier.
- Preheat your oven and line a sheet pan with parchment paper.
- Whisk together French dressing, fresh thyme, lemon zest, kosher salt, and black pepper in a bowl.
- Add in chicken thighs and toss to coat.
- Place the chicken on the prepared baking sheet pan.
- Toss the potatoes and artichokes in the remaining French dressing and add to the sheet pan.
- Roast the chicken and vegetables for 40 minutes.
- Add the tomatoes and continue roasting for another 10 minutes.
More sheet pan recipes
Sheet Pan Chicken Thighs
Ingredients
- ½ cup creamy French dressing
- 1 tablespoon fresh thyme leaves
- 1 tablespoon lemon zest
- ½ teaspoon kosher salt, to taste
- ½ teaspoon black pepper, to taste
- 6 bone-in skin-on chicken thighs
- 1-½ pound baby yellow potatoes, halved
- 1 (14 ounce) can artichoke hearts, drained
- ½ pound cherry tomatoes
Instructions
- Preheat your oven to 375 degrees F and line a large-rimmed baking sheet with parchment paper or silicone liner.
- In a large bowl whisk together French dressing, fresh thyme leaves, lemon zest, black pepper and kosher salt.
- Add the chicken, toss, shake off any additional dressing (you want it to just coat the chicken not be dripping from the chicken) and add to your prepared sheet pan.
- In the same bowl with the dressing add the potatoes and artichokes. Toss to combine and add the potatoes and artichokes to the pan, surrounding the chicken.
- Bake for about 40 minutes, remove, scatter on the tomatoes and add back to the oven and cook for about 10 minutes longer or just until the tomatoes are just beginning to burst.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey, Nutmeg Nanny! I really want to try this recipe. Your dish looks so delicious and colorful and sounds so yummy. Thank you for sharing!
I would have never thought to use French dressing this way. So creative!
BRIANNAS dressings are so good! They’re so flavorful and I loved that you used it in such a different way. Gotta try this!
The chicken turned out amazing — it looks so good! I love Brianna’s brand, so I’m sure this will be wonderful. What a great dish!
I love a good chicken dish! This one looks amazing!
These flavors sound delicious!
This will make life so easy! YUM!
Wow!!!This recipe looks yummy and as tasty as it looks.
My family just tried this recipe tonight. It was easy and sooo good! They told me this one was definitely a keeper. Thank you!