Recipe Library
Sheet-Pan Chicken Thighs with Brussels Sprouts & Gnocchi
Golden oregano garlic oil coats juicy chicken thighs, crisp gnocchi, and caramelized Brussels sprouts and onion as they roast together. Bright cherry tomatoes and a splash of red wine vinegar finish the pan with a tangy, savory pop.
- Total
- 40 min
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 604
- Protein
- 39g
- Carbs
- 61g
- Fat
- 24g
- Fiber
- 7g
- Sugar
- 5g
- Sodium
- 657mg
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh oregano, divided
- 2 large cloves garlic, minced, divided
- 1/2 teaspoon ground pepper, divided
- 1/4 teaspoon salt, divided
- 1 pound Brussels sprouts, trimmed and quartered
- 1 (16 ounce) package shelf-stable gnocchi
- 1 cup sliced red onion
- 4 boneless, skinless chicken thighs, trimmed
- 1 cup halved cherry tomatoes
- 1 tablespoon red-wine vinegar
Instructions
- Preheat oven to 450 degrees F.
- Stir 2 tablespoons oil, 1 tablespoon oregano, half the garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Add Brussels sprouts, gnocchi and onion; toss to coat. Spread on a large rimmed baking sheet.
- Stir 1 tablespoon oil, the remaining 1 tablespoon oregano, the remaining garlic and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in the large bowl. Add chicken and toss to coat. Nestle the chicken into the vegetable mixture. Roast for 10 minutes.
- Remove from the oven and add the tomatoes; stir to combine. Continue roasting until the Brussels sprouts are tender and the chicken is just cooked through, about 10 minutes more. Stir vinegar and the remaining 1 tablespoon oil into the vegetable mixture.