Sun-Dried Tomato & Herb Chicken Sheet Pan Feast

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A one-pan wonder with tender chicken thighs, caramelized vegetables, and a bright sun-dried tomato pesto, perfect for weeknight dinners with minimal cleanup. This mediterranean-inspired sheet pan ready in about 40 minutes pairs chicken thighs, olive oil, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 3 tbsp olive oil
• 2 medium zucchini
• 1 large yellow onion
• 1/4 cup sun-dried tomatoes in oil
• 4 cloves garlic
• 1/4 cup fresh basil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then rub with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
2. Step 2: Dice zucchini into 1/2-inch half-moons and slice onion into 1/4-inch thick wedges. Arrange evenly on a parchment-lined baking sheet.
3. Step 3: Place chicken thighs skin-side up on top of vegetables. Drizzle remaining 1 tbsp olive oil over vegetables, then scatter sun-dried tomatoes and garlic cloves over the sheet pan.
4. Step 4: Roast for 25 minutes until chicken reaches 165°F (74°C) and vegetables are tender with golden edges.
5. Step 5: Remove pan, add basil, lemon juice, dried oregano, and remaining salt and pepper. Toss gently until herbs are wilted and flavors are integrated.