Sheet Pan Chicken Thighs With Artichokes and Tomatoes – Easy, Flavorful, and Weeknight-Friendly

This is the kind of dinner that makes weeknights feel effortless. You toss everything on a pan, let the oven do the work, and end up with juicy chicken and caramelized veggies. Artichokes bring brightness, tomatoes turn jammy and sweet, and the whole thing tastes like you tried harder than you did.

It’s simple, colorful, and ideal for busy evenings. Clean-up is breezy, and leftovers hold up beautifully.

What Makes This Recipe So Good

• One pan, minimal mess: Everything roasts together on one sheet, so clean-up is quick.
• Big flavor, small effort: Garlic, lemon, herbs, and olive oil turn humble ingredients into something special.
• Hands-off cooking: Spend 10 minutes prepping and let the oven do the heavy lifting.
• Versatile: Works with fresh or canned artichokes and any small tomatoes you have.
• Forgiving: Bone-in, skin-on chicken thighs stay juicy and resist overcooking.

Shopping List

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
• 1 pint cherry or grape tomatoes
• 1 can (14 oz) artichoke hearts, drained and halved (or 2 cups thawed frozen artichokes)
• 1 small red onion, sliced into wedges
• 4 cloves garlic, minced (or sliced)
• 1 lemon (zest and juice), plus extra wedges for serving
• 3 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1/2 teaspoon smoked paprika (optional, for color and depth)
• Red pepper flakes, to taste (optional)
• Fresh parsley or basil, chopped, for garnish

Instructions

1. Preheat the oven: Set to 425°F (220°C). Line a large rimmed sheet pan with parchment for easier clean-up.
2. Pat the chicken dry: Use paper towels to dry the thighs well. Dry skin means crisp skin. Place on the sheet pan, skin side up.
3. Mix the seasoning: In a small bowl, combine olive oil, garlic, lemon zest, lemon juice, salt, pepper, oregano, thyme, and smoked paprika (if using).
4. Season everything: Spoon about half the mixture over the chicken, rubbing it under the skin if possible.

   Toss tomatoes, artichokes, and red onion with the remaining mixture in a separate bowl, then scatter them around the chicken on the pan.
5. Space it out: Make sure ingredients aren’t crowded. Room around each thigh helps crisp the skin.
6. Roast: Bake for 30–38 minutes, until chicken skin is golden and the internal temperature reaches 175–185°F in the thickest part (thighs are more tender above 175°F). Toss the veggies once halfway through if you like extra color.
7. Broil for crispness (optional): Broil 1–2 minutes to deepen color on the skin, watching closely.
8. Finish and serve: Rest 5 minutes. Sprinkle with chopped parsley or basil.

   Serve with extra lemon wedges. Great with rice, couscous, or crusty bread.

Storage Instructions

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F oven for 10–15 minutes until hot, or microwave in short bursts. A splash of olive oil or broth helps keep it juicy.
• Freezer: You can freeze cooked chicken and veggies up to 2 months.

  Thaw overnight in the fridge and reheat in the oven for best texture.

Why This is Good for You

• Protein-rich: Chicken thighs deliver satisfying protein and iron.
• Fiber and antioxidants: Artichokes and tomatoes bring fiber, vitamin C, and lycopene.
• Heart-healthy fats: Olive oil supports a balanced, Mediterranean-style meal.
• Lower sodium and sugar: Seasoned with herbs and lemon instead of heavy sauces.

Common Mistakes to Avoid

• Skipping the pat-dry step: Wet chicken leads to soggy skin. Dry thoroughly.
• Crowding the pan: Overlapping pieces steam instead of roast. Use a second sheet pan if needed.
• Under-seasoning: Thighs are richer and need enough salt and acid.

  Taste the veggies and adjust before roasting.

• Pulling too early: Thighs shine when cooked to at least 175°F. That extra time makes them tender.
• Using marinated artichokes without adjusting: They’re salty and oily. If using, reduce added salt and oil slightly.

Variations You Can Try

• Mediterranean twist: Add Kalamata olives, capers, and a sprinkle of feta at the end.
• Herb-forward: Swap oregano and thyme for rosemary and dill.

  Finish with fresh mint.

• Spicy version: Add more red pepper flakes or a drizzle of Calabrian chili paste.
• Veggie swap: Use sliced zucchini, bell peppers, or fennel in place of onion, or add baby potatoes (parboil 8 minutes first for even cooking).
• Dairy finish: Stir a spoonful of pesto or garlic-herb butter into the veggies right after roasting.
• Bone-in breasts: If using, start the breasts 10 minutes early or remove the veggies sooner to prevent overcooking.

FAQ

Can I use boneless, skinless chicken thighs?

Yes. They cook faster. Roast at 425°F for about 18–25 minutes, depending on size.

Skip the broil or keep it brief, since there’s no skin to crisp.

Do I have to use cherry tomatoes?

No. Any small tomato works. If using larger tomatoes, cut them into thick wedges so they don’t break down too fast.

What kind of artichokes are best?

Canned or jarred artichoke hearts are easy and reliable.

Drain them well. Marinated artichokes add flavor, but reduce added salt and oil slightly.

Can I make this ahead?

You can season the chicken and toss the veggies up to a day ahead. Keep everything refrigerated.

Roast right before serving for best texture.

How do I keep the chicken skin crispy?

Dry the skin, don’t crowd the pan, and roast at high heat. A quick broil at the end helps if needed.

What should I serve with it?

It’s great with orzo, couscous, rice, or crusty bread to soak up the juices. A simple green salad balances the richness.

Can I cook this at a lower temperature?

You can roast at 400°F if you prefer, but add a few extra minutes.

High heat gives better browning and concentrated flavor.

How do I know it’s done without a thermometer?

Pierce near the bone; juices should run clear, not pink. The meat should feel firm but not tough. A thermometer is more reliable, though.

Wrapping Up

This sheet pan dinner hits that sweet spot of fast, flavorful, and unfussy.

The chicken turns tender, the tomatoes get jammy, and the artichokes brighten every bite. It’s weeknight cooking that still feels like a treat. Keep this one in your rotation, and enjoy the easy prep and big payoff.