Sheet Pan Chicken Thighs
These sheet pan chicken thighs perfectly combine French dressing tossed with baby potatoes, artichoke hearts, and vine-ripened tomatoes.
Servings: 6 servings
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
Serving: 1serving | Calories: 186kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 344mg | Potassium: 595mg | Fiber: 4g | Sugar: 5g | Vitamin A: 341IU | Vitamin C: 34mg | Calcium: 30mg | Iron: 1mg