Sheet-Pan Chicken Thighs With Brussels Sprouts and Gnocchi
Serves 4Active Time: 20 minutes
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh oregano, divided
- 2 large cloves garlic, minced, divided
- 1/2 teaspoon ground pepper, divided
- 1/4 teaspoon salt, divided
- 1 pound Brussels sprouts, trimmed and quartered
- 1 (16-ounce) package shelf-stable potato gnocchi
- 1 cup sliced red onion
- 4 pounds boneless, skinless chicken thighs, trimmed
- 1 cup halved cherry tomatoes
- 1 tablespoon red wine vinegar
2. 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.
3. 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.
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.
Recipe nutrition per serving: 604 Calories, Total Fat: 24 g, Saturated Fat: 5 g, Cholesterol: 154 mg, Carbohydrates: 61 g, Fiber: 7 g, Total Sugars: 5 g, Protein: 39 g, Sodium: 657 mg, Potassium: 914 mg, Iron: 4 mg, Folate: 90 mcg, Calcium: 97 mg, Vitamin A: 1224 IU, Vitamin C: 104 mg.
