Sheet Pan Gnocchi With Chicken And Vegetables
Sheet pan gnocchi is an easy dinner featuring crispy gnocchi, tender chicken, and fresh roasted veggies. It's a tasty meal, perfect for busy weeknights.
Servings: 6 Servings
Equipment
Ingredients
Chicken Marinade
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ cup grated parmesan cheese
- 1 teaspoon dry oregano
- 1 teaspoon dry thyme
Sheet Pan Meal Ingredients
- 6 chicken thighs bone in, skin on
- 16 ounces potato gnocchi or 500 grams
- 1 small red onion cut into wedges
- 1 small broccoli crown chopped
- half a lemon cut into slices
- plus some more salt and olive oil for the veggies
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, salt, pepper, Parmesan, oregano, and thyme. Pat the chicken thighs dry and add them to the marinade, turning to coat. Marinate for at least 15 minutes or up to several hours in the refrigerator.
- Preheat the oven to 425 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
- Arrange the chicken thighs skin-side up on the prepared baking sheet and roast for 15 minutes.
- Meanwhile, add the gnocchi, broccoli, and red onion to a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Remove the baking sheet from the oven and arrange the gnocchi and vegetables around the chicken. Scatter the lemon slices over the pan, making sure as much of the gnocchi as possible is in direct contact with the baking sheet for maximum crispiness.
- Return the pan to the oven and roast for 20–25 minutes more, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the gnocchi is golden and crisp.
- If the chicken is fully cooked but you'd like the gnocchi crispier, transfer the chicken to a plate to rest and continue roasting the gnocchi and vegetables for an additional 5–10 minutes.
- Serve with extra Parmesan and a squeeze of fresh lemon, if desired.
Notes
- Pat the chicken dry before marinating. Removing excess moisture helps the skin brown more effectively and encourages crispier results.
- Don't overcrowd the pan. Use a large sheet pan so the chicken, gnocchi, and vegetables can roast instead of steam.
- Give the gnocchi direct contact with the pan. Spread the gnocchi into a single layer and avoid piling it beneath the vegetables. Contact with the hot pan helps it develop a crisp exterior and chewy center.
- Cut the broccoli into larger florets. Small pieces can become overly soft during roasting, while larger florets develop nicely browned edges.
- No need to boil the gnocchi first. Shelf-stable potato gnocchi can go straight onto the sheet pan, which saves time and reduces extra dishes.
- Use a large sheet pan if possible. A crowded pan will steam the gnocchi rather than roast it.
Nutrition
Serving: 1Serving | Calories: 511kcal | Carbohydrates: 37g | Protein: 27g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 814mg | Potassium: 603mg | Fiber: 5g | Sugar: 3g | Vitamin A: 793IU | Vitamin C: 95mg | Calcium: 151mg | Iron: 4mg