Heat the oven to 425°F with a rack in the middle. Set out a large rimmed sheet pan.

Pat the chicken thighs dry with paper towels and put them in a large bowl.

Add 1/2 cup of the salsa verde, 1 tablespoon of the olive oil, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper to the bowl. Turn the chicken until it is evenly coated.

Put the poblano strips and red onion wedges on the sheet pan.

Drizzle the poblano strips and red onion wedges with the remaining 1 tablespoon olive oil. Sprinkle them with 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper.

Toss the poblano strips and red onion wedges right on the sheet pan and spread them into one even layer so they roast instead of steam.

Roast the sheet pan for 10 minutes, until the vegetables start to soften and show a little color on the edges.

Take the sheet pan out of the oven. Use tongs to move the vegetables toward the outer edges of the pan, leaving space in the center.

Put the chicken thighs in the center of the sheet pan in a single layer. Spoon any salsa left in the bowl over the chicken.

Return the sheet pan to the oven and roast for 12 minutes.

Put the zucchini half-moons in the now-empty bowl.

Add the remaining 1/4 cup salsa verde and the last 1/4 teaspoon salt to the bowl with the zucchini. Toss until the zucchini is lightly coated.