Recipe · Dinner · 40 min
One-Pan Chicken, Veggie & Gnocchi
This is my Sunday-that-feeds-you-Tuesday dinner. Everything goes on one parchment-lined sheet pan: protein on one side, gnocchi and vegetables on the other, so the gnocchi crisps in the pan juices while the chicken roasts. No boiling, no second pot, no sad Tuesday lunch.
Serves
4–5
Prep
15 min
Roast
25–30 min
Protein
~40g / plate
Directions
- 01
Marinate the chicken
Toss the chicken with olive oil, garlic, oregano, paprika, lemon zest and juice, salt and pepper. Let it sit while you chop the vegetables — 15 minutes is plenty, overnight is better.
- 02
Heat the oven
Preheat to 425°F and line a large sheet pan with parchment. Use the biggest pan you own; crowding steams the vegetables instead of roasting them.
- 03
Toss the gnocchi and vegetables
In a big bowl, toss the gnocchi straight from the package with the peppers, zucchini, eggplant, red onion, cherry tomatoes, olive oil, herbs, salt and pepper until everything is glossy.
- 04
Build the pan
Spread the gnocchi and vegetables over one half of the pan and lay the chicken out in a single layer on the other half. Keeping them separate means the chicken browns and the gnocchi crisps instead of everything pooling together.
- 05
Roast
Roast 25–30 minutes, giving the vegetable side a stir at the halfway point, until the chicken reaches 165°F and the gnocchi are golden and a little crisp at the edges.
- 06
Finish and serve
Squeeze over lemon, scatter parmesan or feta and fresh herbs, then toss the two sides together right on the pan and serve.
Susan's note
Leftovers reheat beautifully in a hot skillet — the gnocchi crisp up all over again. Swap in whatever vegetables are tired in your crisper; this recipe is forgiving.
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Nutrition information is intended for educational purposes only. It is not medical advice and should not replace the guidance of your physician or Registered Dietitian.