Sheet Pan Chicken with Roasted Gnocchi
This recipe is full of so many good things, we can't pick a favorite element. Would it be the sage-y, succulent chicken, the pillow-y roasted gnocchi, or the caramelized winter vegetables with their flavor volume turned up thanks to their roasted caramel-y sweetness?
Servings
Produce
Garlic (Organic)
6 3 Clove
Broccoli (Organic)
8 4 oz
Butternut-Waltham Squash
1 0.5 lb
Carrot (Organic)
6 3 oz
French Breakfast Radish
10 5 oz
Parsley (Organic)
1/2 0.25 oz
Red Onion (Organic)
1 0.5 Whole
Protein & more
Gnocchi
1 0.5 Package
Ricotta cheese
3 1.5 oz
Chicken thighs
1 0.5 lb
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
1 0.5 tablespoon
Spice mix
Sage, ground
1 0.5 teaspoon
Dried thyme
1/2 0.25 teaspoon
Ground celery seed
1/4 0.125 teaspoon
Black pepper
1/4 0.125 teaspoon
Prep ahead (optional)
a. Peel butternut squash; cut in half, remove seeds, and cut into ½" cubes. b. ½” dice radish. c. Peel carrots; ½” dice or coins. d. Chop broccoli into small florets; ½” dice stems. e. Peel red onion; quarter lengthwise. f. Peel garlic and smash with edge of chef’s knife. g. Mince parsley leaves and thinly slice stems.
Instructions
1
Boil gnocchi:
a. Preheat oven to 425º. Prep two baking pans, one small and one large, with olive oil.
b. In large saucepan or dutch oven over high heat, add 6-8 cups water and ½ tsp salt. Cover and bring to a boil.
c. Add gnocchi; stir immediately. When gnocchi float, about 3 minutes, drain and rinse with cold water. Drizzle with olive oil to avoid sticking. Set aside until vegetables are ready.
2
Roast vegetables:
a. To large bowl, add broccoli (small florets, ½” dice stems), butternut squash (peel, cut in half, remove seeds, and cut into ½" cubes), carrots (peel, ½” dice or coins), garlic (smash with side of chef’s knife), radishes (½” dice), and red onion (quarter lengthwise). Add 1 tbsp olive oil, half of sage herb mix, and ½ tsp salt. Toss to combine.
b. Spread vegetables out in an even layer on the prepped large baking sheet. Add gnocchi and roast until vegetables are fork-tender, about 10-12 minutes, stirring halfway through for even caramelization.
3
Roast chicken:
a. Portion and season chicken thighs with ½ tsp salt and remaining half of sage herb mix. Place skin-side down on small baking pan. Roast until opaque throughout, about 18 minutes.
4
Serve:
a. Divide roasted gnocchi and vegetables among plates. Garnish with dollop of fresh ricotta and Italian parsley (mince leaves and stems).
b. Serve chicken alongside.
Chef's notes
If your family doesn't prefer chicken, the sage-y spice mix also works on salmon. Good news for vegetarians: thanks to hearty gnocchi and the winter root vegetables this recipe stands on its own without any substitutions.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX