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Sheet-Pan Mediterranean Chicken, Brussels Sprouts & Gnocchi

  • 20 m
  • 40 m
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 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.”

Ingredients

    • 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

Directions

  • 1 Preheat oven to 450°F.
  • 2 Stir 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.
  • 3 Stir 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.
  • 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 oil into the vegetable mixture.
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