Lemon Chicken Gnocchi with Brussels (sheet pan) (Edit recipe)

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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.

15 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	197
Fat:	12 g
Carbohydrates:	13 g
Protein:	8 g
Cholesterol:	32 g
Sodium:	579 mg
Fiber:	4 g
Sugars:	1 g
Calculated per serving.

Serves: 6

Ingredients

6 pieces skin on Chicken Thigh
6 cloves Garlic, peeled and left whole
5 whole 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 whole 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 dried Thyme
2 Tbsp Parsley, fresh, chopped, for garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!