Squash and Gnocchi Sheet-Pan Chicken (with Herb Dressing)

PREP TIME: 1 HOUR 30 MIN
SERVINGS: 2-3

About

A family favorite, this fuss-free sheet-pan chicken is marinated to perfection and paired with simple, comforting gnocchi. It’s a complete one-pan dinner — easy enough for a weeknight, but impressive enough to share with guests. Feel free to play around with different ingredients, just don’t skip the marinade — it’s a must. Enjoy!

Ingredients

For the chicken thighs:
500 g chicken thighs
2 TBSP olive oil
1 TBSP balsamic vinegar
1 TSP dry oregano
1 TSP cumin powder
1 TSP paprika
1 TSP sugar
½ TSP garlic powder
½ TSP onion powder
2 TSP salt
Pinch of black pepper
Couple of thyme sprigs

For the herb dressing:
Handful of parsley
Few sprigs of mint
Few sprigs of chives
3 TBSP olive oil
Juice of ½ lemon

You will also need:
500 g squash (any type will do)
1 large yellow onion
Handful of cherry tomatoes
500 g gnocchi
10 green olives
100 g feta cheese
2 TBSP honey
2 TBSP sesame seeds

Instructions

Marinate the chicken:
In a bowl, combine all the ingredients for chicken marinade. Add the chicken thighs, coat well, cover, and let marinate for at least 4 hours or overnight.

Assemble the pan:
Preheat oven to 200°C (390°F).
Cut the squash and onion into wedges. Place both on a roasting tray, drizzle with olive oil and season lightly with salt and pepper.
Nestle the marinated chicken thighs among the vegetables.

Roast:
Roast for about 45 minutes, until the chicken is cooked through (see Notes).

Prepare the gnocchi:
Cook gnocchi according to package instructions in salted boiling water. Once they float to the top, drain and transfer directly into a roasting tray. Toss gently with the vegetables, and return to the oven for additional 10-15 minutes.

Add finishing touches:
Scatter the olives and crumbled feta over the tray. Drizzle the meat with honey and sprinkle with sesame seeds. Return to the oven for 5 minutes to warm through.

Make the herb dressing:
While the tray is roasting, finely chop parsley, mint, and chives. Mix with olive oil and lemon juice and season to taste.

Serve:
Bring the tray straight to the table. Drizzle with herb dressing and serve while hot.

Notes:
I use free-range chicken, which is firmer and requires a longer cooking time. If you’re using store-bought chicken, you may want to reduce the roasting time based on your own experience.