Crispy Chicken + Sheet Pan Gnocchi Dinner

Set aside 8 tbsp of the marinade and add the rest to a bowl with the chicken. Toss the chicken to coat it and let sit for 15-30 minutes.

Preheat the oven to 400F.

You’ll need two small sheet pans or baking dishes, one for the gnocchi and one for the chicken.

Once the chicken is marinated for 15-30 minutes, set on a baking sheet and place in the oven for 30-40 minutes.

Prepare the gnocchi sheet pan: Add the shredded parmesan cheese to the other baking dish or pan along with the melted butter, salt, pepper, garlic powder and onion powder and mix together to create a paste-like consistency, spread into an even layer in the pan.  Arrange the gnocchi side by side in a single layer atop the cheese mixture. Add to the oven with the chicken and bake for 15-20 minutes until the parmesan cheese is a deep golden brown (leave the chicken in the oven while the gnocchi bakes).

After 15-20 minutes of cooking the gnocchi, the parmesan cheese with the gnocchi should be a deep golden brown and the chicken should be done (the thickest part of the chicken thigh needs to reach an internal temperature of 165F). Remove each pan from the oven when they’re done per the instructions. If you’d like to make the chicken more golden brown, leave in the oven and broil for a few minutes after you remove the gnocchi from the oven.

Assemble the dish: In a bowl toss the 8 tbsp reserved marinade with the shredded brussels sprouts. Add the brussels sprouts to a serving platter and top with the crispy gnocchi and chicken. Garnish with pomegranate seeds, crumbled feta cheese and fresh herbs (basil, oregano and/or parsley)