Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or a silicone liner.
In a large bowl, whisk together the creamy French dressing, fresh thyme leaves, lemon zest, kosher salt, and black pepper until combined.
Add the chicken thighs to the bowl and toss to coat evenly; shake off any excess dressing so the thighs are coated but not dripping.
Place the coated chicken thighs on the prepared sheet pan, spacing them evenly.
In the same bowl with any remaining dressing, add the halved baby yellow potatoes and drained artichoke hearts; toss to coat.
Arrange the dressed potatoes and artichokes around the chicken on the sheet pan.
Bake for about 40 minutes, until the chicken is mostly cooked and the potatoes are tender.
Remove the pan from the oven, scatter the cherry tomatoes over the chicken and potatoes, then return to the oven and bake an additional 10 minutes, until the tomatoes just begin to burst and the chicken reaches an internal temperature of 165°F (74°C).
