Lemon Chicken Gnocchi with Brussels
This Lemon Chicken, Gnocchi and Brussels sheet pan is another winner winner chicken dinner! It is super easy and so yummy! The shallots and garlic are so sweet after roasting and add the best flavors. This dish is loaded with vegetables especially when you use cauliflower gnocchi! Leftovers are always welcome for lunch the next day.
Ingredients
- 6 pieces Chicken Thigh with bone and skin
- 6 cloves Garlic peeled and left whole
- 5 Shallot large, peeled and cut in half
- 14 oz Brussels Sprouts cut in half if large
- 12 oz Cauliflower Gnocchi Trader Joe's, frozen
- 1 Lemon sliced, see note
- 2 tablespoon Extra Virgin Olive Oil plus an extra drizzle and see note
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Thyme dried
- 2 tablespoon Parsley fresh, chopped, for garnish
Instructions
- Preheat oven to 350˚
- Line a large rimmed sheet pan with parchment paper
- Mix all of the spice together in a small bowl and divide in half
- Place chicken thighs on pan
- Sprinkle with half of the spice
- In a small bowl combine shallots and garlic and drizzle with oil
- Place on pan around chicken
- Roast 30 minutes
- Meanwhile place Brussel Sprouts and gnocchi in a bowl and toss with olive oil and remaining spice
- Remove chicken from oven and spread Brussel sprouts and gnocchi around chicken
- Add lemons to the pan
- Roast another 30 minutes or until chicken is crispy and Brussels are tender
- Garnish with fresh parsley
- Enjoy!
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