📖 Instructions

1. Preheat your oven to 400°F (200°C). Make sure the rack is in the center position.
2. While the oven is preheating, let's prep the chicken. Pat the chicken thighs dry with paper towels – this helps them get crispy. Place them in a large bowl.
3. Drizzle the chicken thighs with 2 tablespoons of olive oil. Season generously with salt, pepper, garlic powder, and paprika. Toss to coat evenly.
4. Now for the veggies! In the same bowl (or a separate one if you prefer), add the Brussels sprouts, red onion, and cherry tomatoes. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper. Toss well.
5. Spread the vegetables evenly across the sheet pan. Arrange the chicken thighs amongst the vegetables, making sure they're not overcrowded. Overcrowding leads to steaming, not roasting, and we want that lovely caramelized flavor!
6. Place the sheet pan in the preheated oven and roast for 20 minutes.
7. After 20 minutes, remove the sheet pan from the oven. Add the gnocchi to the pan, scattering them around the vegetables and chicken. Give everything a good toss to coat the gnocchi with the pan drippings.
8. Return the sheet pan to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the gnocchi are golden brown and slightly crispy. The vegetables should be tender and slightly caramelized.
9. Once everything is cooked to perfection, remove the sheet pan from the oven. Let it rest for a few minutes before serving.
10. Garnish with fresh parsley, if desired, and serve hot. Enjoy this delightful and easy sheet pan meal!