Sheet Pan Chicken Thighs & Crispy Gnocchi

15-Day Fall Recipe Series: Day 6

This one-pan dinner is weeknight gold—juicy chicken thighs, pillowy gnocchi roasted until crispy, and a medley of veggies all baked together. Minimal cleanup, maximum flavor.

Ingredients:

5-6 boneless, skinless chicken thighs

1 lb shelf-stable or refrigerated potato gnocchi

1 pint cherry tomatoes, halved

1 bunch of asparagus, cut in half

Half of a red onion, sliced

3 Tbsp olive oil, divided

1 ½ tsp Italian seasoning

1 tsp garlic powder

1 tsp kosher salt

½ tsp freshly ground black pepper

¼ cup grated Parmesan cheese

Balsamic glaze, for drizzling

Instructions:

  1. Preheat the oven – Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.
  2. Prepare the chicken – Pat chicken thighs dry with paper towels. Rub with 1 Tbsp olive oil, then season with 1 tsp salt, ½ tsp pepper, and 1 tsp Italian seasoning.
  3. Assemble the sheet pan – In a large bowl, toss gnocchi, cherry tomatoes, asparagus, and red onion with the remaining 2 Tbsp olive oil, garlic powder, and the rest of the Italian seasoning. Spread evenly on the baking sheet. Nestle the chicken thighs on top, skin-side up.
  4. Roast – Place the sheet pan in the oven and roast for 30–35 minutes, until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). Halfway through, give the gnocchi and veggies a quick stir to ensure even browning. Note: I put mine under “broil” for a few minutes before serving but if you do this, you must watch it closely!
  5. Finish & serve – Remove from the oven and sprinkle with Parmesan. Garnish with a drizzle of balsamic glaze. Serve hot straight from the pan.

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