We know autumn's all about comfort, and what could be more comforting than a simple, delicious dinner that requires hardly any clean-up? Meet your new go-to: our Brussels & Chicken Sheet Pan Dinner. It’s everything you love about fall, tucked neatly into one pan!
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Ingredients 2 tablespoons chopped oregano, divided
3 Garlic cloves, minced, divided
1 teaspoon Pennsylvania Pepper, divided
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1 teaspoon Smoky Citrus Salt, divided
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4 tablespoons Tuscan Herb Olive Oil, divided
1 pound Brussels Sprouts, trimmed and quartered
1 cup sliced red onion
1 16 oz. package of shelf stable Gnocchi
4 boneless chicken thighs or chicken breast
1 cup halved cherry tomatoes
Finishing Dressing
2 tablespoon Marc de Champagne Vinegar
150 ml ∙ $13.95
250 ml ∙ $16.95
375 ml ∙ $24.95
500 ml ∙ $32.95
1 liter ∙ $63.95
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2 tablespoons Tuscan Herb Olive Oil
Directions Preheat oven to 425 degrees
In a large bowl, add 2 tablespoons oil, 1 tablespoon oregano, half of garlic, ½ teaspoon pepper and salt and stir together.
Add sprouts, onion, and gnocchi to the bowl. Toss until everything is coated. Spread on a large rimmed baking sheet.
To a large bowl, add the remaining oil, garlic, oregano, salt, and pepper. Stir to combine. Add chicken to mixture and toss to coat.
Add chicken to sheet pan and roast for 10 minutes.
After 10 minutes, add tomatoes, and roast until chicken is cooked through and Brussels sprouts are tender.
Remove from oven when done. In a bowl, combine Tuscan Herb Olive Oil and Marc de Champagne Vinegar. Drizzle over roasted mixture. Serve immediately.
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