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.
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
- 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
Preheat oven to 450 degrees F.
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.
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.
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.