This Sheet Pan Chicken Thighs recipe is baked in the oven on a baking sheet along with brussels sprouts, shelf stable gnocchi, and cherry tomatoes. Fans of quick and easy chicken recipes are going to love this low carb option perfect for weeknight meals.
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❤️ Why you'll love it
Complete meal in one dish: these sheet pan chicken thighs and veggies are an easy meal made on one pan making clean up a breeze!
Simple ingredients: you get a combination of juicy chicken and caramelized veggies making this a healthy meal made with simple ingredients and amazing flavor for busy weeknights.
Great for meal prep: fans of one-pan meals will love how easy this recipe is for meal prep!
🥘 Ingredients
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Boneless Chicken Thighs: I like boneless skinless chicken thighs for this recipe rather than skin-on chicken thighs as I like the skin to be super crispy. If you love the chicken skin, feel free to leave it on.
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 or you can use a blend of your own favorite seasonings.
Fresh brussel sprouts
Red onion: adds flavor and color
Cherry tomatoes: add moisture, flavor, and color!
Shelf Stable Gnocchi: I like to use this brand.
Extra virgin olive oil: coats the ingredients to prevent sticking and aids in adding some crispiness.
Fresh garlic cloves: adds a great roasted garlic flavor but can use 1 teaspoon garlic powder in its place if desired
Salt & black pepper: to season the ingredients (if desired)
Fresh lemons: optional, fresh squeezed lemon juice adds to the flavors and brightens it up.
🔪 Instructions
- Preheat the oven to 450°F. In a large bowl, stir together the olive oil, seasoning, garlic cloves, salt, and 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 large bowl. Drizzle with the remaining olive oil, remaining seasoning, and remaining garlic. Toss to coat.
- Arrange the chicken thighs on the sheet pan, nestled among the vegetables, all in a single layer. Place sheet pan 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 internal temperature of chicken reaches 165 degrees F.
- Garnish with fresh lemon juice if desired.
🥄 Equipment
Large sheet pan: be sure to use a sheet pan with edges to prevent the ingredients from falling off the sheet pan.
Aluminum Foil or parchment paper: to line the sheet pan and help keep the mess to a minimum when it comes time to clean.
Instant read meat thermometer: to gauge the doneness of the chicken thighs
🥫Storage
Refrigerate: store leftovers in an airtight container in the fridge up to 4 days.
Reheat: reheat leftovers in a 350 degree oven on a baking sheet covered with foil for 15-20 minutes, removing foil the last 5 minutes of heating, until warmed through.
📖 Variations
- Substitute boneless skinless chicken breasts or chicken legs in place of chicken thighs.
- Use taco seasoning or italian seasoning in place of the Everything but the Elote.
- Substitute broccoli or green beans for the brussels sprouts and red bell pepper for the tomatoes.
- Instead of gnocchi, use diced red skinned baby potatoes, sweet potatoes or butternut squash
💭 Tips
- 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).
📚 Related Recipes
Brussels sprouts made in the air fryer and tossed with bacon and pepper jelly are SO good!
Toss brussels sprouts with browned balsamic butter for another taste sensation.
🍽 Serve with...
This easy chicken dinner is a whole meal made on a sheet pan, the only thing lacking is dessert, and these Mexican Brownies would make the perfect happy ending.
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📖 Recipe
Sheet Pan Chicken with Gnocchi and Brussels Sprouts
Equipment
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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 black pepper divided
- 1 pound brussels sprouts trimmed and quartered
- 1 cup cherry tomatoes halved
- 16 ounces 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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