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.

Carolyn Casner
Source:, September 2019


Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

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.

Reviews (4)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
WOW, this was so good! I marinated chicken breasts strips in a ziploc bag with Greek vinaigrette salad dressing for a couple of hours and then sauteed them in the dressing in a pan for about 3 minutes before adding them to the other ingredients. I wanted to give the chicken a head start on cooking. I added some of the same dressing to the vegetable and gnocchi mixture, used more garlic than the recipe called for and seasoned the vegetables and chicken liberally with McCormicks Garlic & Herb with sea salt and pepper and with Greek seasoning. We like food highly seasoned :). I saved the juices/broth in the pan left from sauteeing the chicken and basted the chicken and vegetables with it after I added the tomatoes. It took 45 minutes to cook instead of 20 min and everything was tender and moist. This meal is a keeper and will become one of my go to dishes! Read More
Rating: 3 stars
The only change I made was using dry oregano instead of fresh and it was in the oven for 45 minutes and could have gone longer there is no way 20 minutes is enough. The flavor was ok. I put a few capers on mine at the table but my husband thought it was fine as is. Read More
Rating: 5 stars
I happened to have all the ingredients including whole wheat gnocchi from Aldi and made the recipe hardly any changes except I used dried oregano which I prefer. This was surprisingly tasty and my husband loved it. I was afraid that it would be too bland but it wasn't though I think the next time I would put a little more oregano and garlic in it. I don't think this is an especially low calorie meal and I picked out most of the gnocchi and left them for my husband. Read More
Rating: 4 stars
This was quite good! I had to make a couple o substitutions for what I had on hand. First, I only had frozen cauliflower gnocchi (trader Joes), so I opened the bag and spread the gnocchi onto a large plate where it sat at room temp for about a half hour. It was only slightly thawed when I added it to the olive oil mixture. I quartered small "campari" tomatoes instead of cherry tomatoes and only had chicken breasts (large, so I cut them into thirds). I doubled the garlic and added extra (dried) oregano, about 1-1/2t. , and about 1/4t of red pepper flakes. Once everything was in the pan, I sprayed the surface of it with cooking oil spray so the gnocchi wouldn't dry out. I baked for 25 minutes, added the tomatoes, and put in the oven for another 10 minutes. The result was very good! This will go into our regular rotation. Read More