Blvd Baked Chicken Thighs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Juicy, herb-crusted chicken thighs with a golden crust, baked to perfection in a single sheet pan with seasonal vegetables. This american-inspired sheet pan ready in about 50 minutes pairs chicken thighs, olive oil, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 2 medium zucchini
• 1 cup cherry tomatoes
• 1 medium red onion
• 1 lemon

Instructions

1. Step 1: Preheat oven to 400°F. Pat 1.5 lbs chicken thighs dry, then rub with 2 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried rosemary, and 1/2 tsp garlic powder. Arrange in a single layer on a parchment-lined sheet pan.
2. Step 2: Slice 2 medium zucchini into 1/2-inch rounds, halve 1 cup cherry tomatoes, and cut 1 medium red onion into 1/2-inch wedges. Scatter vegetables around the chicken, drizzling with 1 tsp olive oil and seasoning with salt and pepper.
3. Step 3: Squeeze juice from 1 lemon over the pan, then roast for 35 minutes until chicken reaches 165°F internally and vegetables are caramelized at the edges, turning vegetables halfway through cooking.