Roasted Chicken with Brussels Sprouts and Gnocchi (Sheet Pan)

In this healthy dinner recipe, chicken thighs, Brussels sprouts, cherry tomatoes and packaged gnocchi are all roasted on the same sheet pan for a complete meal that couldn't be easier to make. And though it's simple, this dish gets tons of flavour from Mediterranean seasonings, including garlic, oregano and red-wine vinegar. It all adds up to a dish that's ready to go into heavy weeknight rotation in your house.

4 Tbsp. extra-virgin olive oil, divided
2 Tbsp. fresh oregano, chopped, divided
2 large cloves garlic, minced, divided
½ tsp. black pepper, freshly ground, divided
¼ tsp. sea salt, divided
1 lb Brussels sprouts, trimmed and quartered
1 (16 oz) pkg shelf-stable gnocchi
1 cup red onion, sliced
4 chicken thighs, trimmed, boneless, skinless
1 cup cherry tomatoes, halved
1 Tbsp. red wine vinegar

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Stir 2 Tbsp. oil, 1 Tbsp. oregano, half the garlic, ¼ tsp. pepper and 1/8 tsp. salt together in a large bowl. Add Brussels sprouts, gnocchi and onion; toss to coat. Spread on a large rimmed baking sheet.

Stir 1 Tbsp. oil, the remaining 1 Tbsp. oregano, the remaining garlic and the remaining ¼ tsp. pepper and 1/8 tsp. salt in the large bowl. Add chicken and toss to coat. Nestle the chicken into the vegetable mixture. Roast for 10 minutes.

Remove from the oven and add the tomatoes; stir to combine. Continue roasting until the Brussels sprouts are tender and the chicken is just cooked through, about 10 minutes more. Stir vinegar and the remaining 1 Tbsp. oil into the vegetable mixture.

Makes 4 servings.

Nutrition Facts:
Serving Size: 1 chicken thigh and 1½ cups vegetables each. Per Serving: 604 calories; protein 39.1g; carbohydrates 60.6g; dietary fiber 6.8g; sugars 4.8g; fat 23.9g; saturated fat 4.7g; cholesterol 154.3mg; vitamin a iu 1224.4IU; vitamin c 104.1mg; folate 89.7mcg; calcium 96.8mg; iron 3.8mg; magnesium 66mg; potassium 913.8mg; sodium 657.3mg; thiamin 0.3mg.