Crispy Chicken and Sheet Pan Gnocchi

Crispy Chicken and Sheet Pan Gnocchi

Crispy Chicken & Gnocchi

This Sheet Pan Gnocchi pairs crispy, Parmesan Reggiano-crusted gnocchi with juicy chicken thighs, all served on a bed of shredded brussels sprouts for a hearty, delicious dinner.

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Main Ingredients

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chicken thighs marinade shelf stable gnocchi Parmesan Reggiano unsalted butter  salt pepper garlic powder onion powder brussels sprouts

Make the marinade by whisking together the lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic, salt and pepper.

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Whisk

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Set aside 8 tbsp of the marinade and add the rest to a bowl with the chicken. Toss the chicken to coat it and let sit for 15-30 minutes. Preheat the oven to 400F. 

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Toss

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You’ll need two small sheet pans or baking dishes, one for the gnocchi and one for the chicken. Once the chicken is marinated for 15-30 minutes, set on a baking sheet and place in the oven for 30-40 minutes.

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Set

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After 15-20 minutes of cooking the gnocchi, the Parmesan Reggiano cheese with the gnocchi should be a deep golden brown and the chicken should be done. Remove each pan from the oven when they’re done per the instructions.

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Remove

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In a bowl toss the 8 tbsp reserved marinade with the shredded brussels sprouts. Add the brussels sprouts to a serving platter and top with the crispy gnocchi and chicken.

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Toss

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Garnish with pomegranate seeds, crumbled feta cheese and fresh herbs (basil, oregano and/or parsley)

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Garnish

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