Sheet Pan Herb-Roasted Chicken Thighs with Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted with fresh herbs and sweet cherry tomatoes until golden and caramelized. This American-inspired sheet-pan recipe (whole30), ready in about 43 minutes, pairs bone-in chicken thighs, avocado oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 15 min Cook: 28 min Serves 2 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then rub with 1 tbsp avocado oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Arrange chicken thighs skin-side up on a parchment-lined baking sheet. Scatter cherry tomatoes, minced garlic, chopped rosemary, and thyme around the chicken.
  3. Step 3: Drizzle remaining 1 tbsp avocado oil over the vegetables. Roast for 25-28 minutes until chicken reaches 165°F (74°C) internally and tomatoes are blistered and tender.

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