This Sheet Pan Chicken Thighs recipe is baked in the oven along with brussels sprouts, shelf stable gnocchi, and cherry tomatoes. The chicken thighs are tossed with a spice blend called Everything but the Elote, which is made of of chili and chipotle spices, cumin, and parmesan cheese.
This one dish meal is great for busy weeknight or even as a family weekend meal. Leftovers are excellent reheated and the leftover chicken is great to top a pizza or to use in this Buffalo Chicken Sliders Recipe.
Sheet Pan Dinners Are Easy And Delicious
Sheet Pan Chicken Thighs is a great way to cook dinner all in one place without making a huge mess on the stove. This chicken dinner recipe is one my family loves the most and it is on our regular dinner menu rotation.
For the most part, when cooking a sheet pan meal, you will cook all of the ingredients on the sheet pan. Depending on the lenght of time needed to cook certain meats or vegetables, you may need to add ingredients to the sheet pan in stages.
This particular sheet pan chicken thigh recipe has everything on the sheet pan and in the oven at the beginning of roasting except for the tomatoes. Tomatoes don't need much time under heat so adding them with everything else will turn them to mush.
What You Need To Make Sheet Pan Chicken Thighs
Chicken Thighs. I like to use boneless skinless chicken thighs. If you want to use bone in or bone in and skin on, or just skin on chicken thighs, that is fine. Just remember it may take longer for the chicken to cook and check the internal temperature of the chicken to make sure it is cooked through.
Large Rimmed Sheet Pan, you need a pan with edges to keep the food on the pan.
Alumunium Foil to line the sheet pan helps keep the mess to a minimum when it comes time to clean.
Everything but the Elote is a seasoning blend that I buy at Trader Joes. If you don't have access to a Trader Joes, then you can buy the spice blend here.
Brussels Sprouts
Shelf Stable Gnocchi, I like to use this brand.
Tips and Substitutions
- Substitute boneless skinless chicken breasts in place of chicken thighs.
- Use this homemade taco seasoning in place of the Everything but the Elote.
- Substitute broccoli or baby carrots for the brussels sprouts.
- Instead of gnocchi, use red skinned baby potatoes.
- If you want to add a little more color to the finished recipe, just turn the broiler on for a few minutes at the end of cooking time.
- If you want to add the elote (corn cob) use the frozen, cut corn on the cob and leave out the gnocchi (or leave the gnocchi also).
Other Chicken Dinner Recipes to Try
Buffalo Chicken Mac and Cheese
Firemen's Field Day Chicken Barbecue
*If you made this Sheet Pan Chicken Thighs recipe, please give it a star rating*
Sheet Pan Chicken with Gnocchi and Brussels Sprouts
Ingredients
- 1 pound skinless chicken thighs trimmed
- 4 tablespoons extra virgin olive oil divided
- 2 tablespoons Everything but the Elote divided
- 2 large garlic cloves minced, divided
- 1 teaspoon salt divided
- ½ teaspoons ground pepper divided
- 1 pound brussels sprouts trimmed and quartered
- 1 cup cherry tomatoes halved
- 1 16 ounce shelf stable gnocchi
Instructions
- Preheat the oven to 450°F. In a large mixing bowl, stir together 2 tablespoons of the olive oil, 1 tablespoon of the Everything but the Elote, 1 garlic clove, ½ teaspoon salt, and ¼ teaspoon ground pepper.
- Add the brussels sprouts, gnocchi, and red onion. Toss to coat. Spread the vegetables out onto a foil lined sheet pan.
- Place the chicken thighs in another mixing bowl. Drizzle with the remaining olive oil remaining Everything but the Elote, and minced garlic. Toss to coat.
- Arrange the chicken on the sheet pan, nestled among the vegetables. Place in the oven and roast for 15 minutes.
- Remove the sheet pan from the oven and add the tomatoes. Return to the oven for 10 minutes, or until chicken is cooked through.
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