Sheet-Pan Mediterranean Chicken, Brussels Sprouts & Gnocchi

Ingredients

• Olive oil

  4 tbsp or 54g

• Oregano

  dried

  2 tbsp, leaves or 6g

• Garlic

  raw

  2 cloves, minced or 6g

• White pepper

  ground

  ½ tsp, ground or 1g

• Salt

  table

  ¼ tsp or 2g

• Brussels sprouts

  raw

  1 lb or 453g

• Gnocchi

  Sainsbury's

  16 oz or 454g

• Red Onion

  1 med. raw

  1 medium raw or 110g

• Chicken thigh

  raw, skinless

  400g

• Cherry tomatoes

  red, raw

  1 cup cherry tomatoes or 149g

• Red wine vinegar

  16 ¹⁄₁₆ tbsp or 239g

Directions

1. Preheat oven to 450 degrees F.
2. Stir 2 tablespoons oil, 1 tablespoon oregano, half the garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Add Brussels sprouts, gnocchi and onion; toss to coat. Spread on a large rimmed baking sheet.
3. Stir 1 tablespoon oil, the remaining 1 tablespoon oregano, the remaining garlic and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in the large bowl. Add chicken and toss to coat. Nestle the chicken into the vegetable mixture. Roast for 10 minutes.
4. 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 tablespoon oil into the vegetable mixture.
5. (source: https://www.eatingwell.com/recipe/276146/sheet-pan-mediterranean-chicken-brussels-sprouts-gnocchi/)