“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 Mediterranean 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.”
4 tablespoons extra-virgin olive oil, 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
1Preheat oven to 450°F.
2Stir 2 tablespoons oil, 1 tablespoon oregano, half the garlic, ¼ teaspoon pepper and ⅛ teaspoon salt together in a large bowl. Add Brussels sprouts, gnocchi and onion; toss to coat. Spread on a large rimmed baking sheet.
3Stir 1 tablespoon oil, the remaining 1 tablespoon oregano, the remaining garlic and the remaining ¼ teaspoon pepper and ⅛ teaspoon salt in the large bowl. Add chicken and toss to coat. Nestle the chicken into the vegetable mixture. Roast for 10 minutes.
4Remove 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.