Sheet Pan Gnocchi Dinner with Chicken
Ingredients
Chicken Marinade
-
1½
tsp
salt
-
¾
tsp
pepper
-
3
cloves
garlic, minced
-
1
tbsp
dried oregano
-
1½
lemons
juiced
-
2
tbsp
mustard
-
5
tbsp
olive oil
Gnocchi
-
400
g
shelf stable gnocchi
-
1½
cups
freshly grated Parmesan Reggiano
-
2½
tbsp
unsalted butter, melted
-
½
tsp
salt
-
¼
tsp
pepper
-
1
tsp
garlic powder
-
1
tsp
onion powder
Brussels Sprouts
-
4
cups
shredded brussels sprouts
-
⅓
cup
pomegranate seeds
-
to taste
fresh herbs (dill, parsley, chives)
Chicken
-
6
pieces
bone-in skin-on chicken thighs
Instructions
- Whisk together lemon juice, olive oil, mustard, oregano, garlic, salt, and pepper to make the marinade.
- Set aside 8 tbsp of the marinade and coat the chicken with the rest. Let it marinate for 15-30 minutes.
- Preheat the oven to 400°F.
- Prepare two baking sheets, one for the chicken and one for the gnocchi.
- Place the marinated chicken on a baking sheet and bake for 30-40 minutes.
- For the gnocchi, mix Parmesan, melted butter, salt, pepper, garlic powder, and onion powder in a bowl to form a paste.
- Spread the paste in an even layer on the second baking sheet and arrange the gnocchi on top.
- Bake the gnocchi for 15-20 minutes alongside the chicken until golden brown.
- Check that the chicken reaches an internal temperature of 165°F, then remove both pans from the oven.
- Toss the reserved marinade with the shredded brussels sprouts and serve them on a platter topped with the chicken and crispy gnocchi.
Nutrition Facts (estimated)
Servings
4-6
Calories
579
Total fat
28.6g
Total carbohydrates
39.4g
Total protein
42.4g
Sodium
1365.6mg
Cholesterol
167.2mg
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