Go Back
–+ servings
A sheet pan filled with roasted chicken thighs, Brussels sprouts, potatoes, shallots, and lemon slices, garnished with fresh herbs. A striped towel is visible beside the pan.
Penny Kovacs

Lemon Chicken Gnocchi with Brussels

5 from 1 vote
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.
Print Recipe Pin Recipe
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

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 Tbsp Extra Virgin Olive Oil plus an extra drizzle and see note
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Thyme dried
  • 2 Tbsp Parsley fresh, chopped, for garnish

Method
 

  1. Preheat oven to 350˚
  2. Line a large rimmed sheet pan with parchment paper
  3. Mix all of the spice together in a small bowl and divide in half
  4. Place chicken thighs on pan
  5. Sprinkle with half of the spice
  6. In a small bowl combine shallots and garlic and drizzle with oil
  7. Place on pan around chicken
  8. Roast 30 minutes
  9. Meanwhile place Brussel Sprouts and gnocchi in a bowl and toss with olive oil and remaining spice
  10. Remove chicken from oven and spread Brussel sprouts and gnocchi around chicken
  11. Add lemons to the pan
  12. Roast another 30 minutes or until chicken is crispy and Brussels are tender
  13. Garnish with fresh parsley
  14. Enjoy!

Tried this recipe?

Let us know how it was!