Sheet-Pan Chicken Thighs with Brussels Sprouts & Gnocchi
Recipe By: Carolyn Casner
In this healthy dinner recipe, chicken thighs, Brussels sprouts, cherry tomatoes and packaged gnocchi are all roasted on the same sheet pan for a complete meal that couldn't be easier to make. And though it's simple, this dish gets tons of flavor from seasonings, including garlic, oregano and red-wine vinegar. It all adds up to a dish that's ready to go into heavy weeknight rotation in your house.
Nutrition Profile
Servings: 4
Serving Size: 1 chicken thigh & 1 1/2 cups vegetables each
Per Servings: 604 calories; protein 39.1g; carbohydrates 60.6g; dietary fiber 6.8g; sugars 4.8g; fat 23.9g; saturated fat 4.7g; cholesterol 154.3mg; vitamin a iu 1224.4IU; vitamin c 104.1mg; folate 89.7mcg; calcium 96.8mg; iron 3.8mg; magnesium 66mg; potassium 913.8mg; sodium 657.3mg; thiamin 0.3mg.
Ready in: 40 mins
Ingredients
- 4 tablespoons Opus Black, divided
- 2 tablespoons chopped fresh oregano, divided
- 2 large cloves garlic, minced, divided
- ½ teaspoon ground pepper, divided
- ¼ 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
Step 1
Preheat oven to 450 degrees F.
Step 2
Stir 2 tablespoons olive 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.
Step 3
Stir 1 tablespoon olive 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.
Step 4
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 olive oil into the vegetable mixture.
