Sheet-Pan Chicken Thighs with Gnocchi and Green Beans

Recipes and photography by Hana Itzhaki

There are so many ways you can change up this recipe to fit your preferences. I used minimal seasoning in this dish, and it was still exploding with flavor. Feel free to up the heat by adding chili flakes or a spoonful of harissa or other chili paste to the seasoning mixture. You can also substitute diced potatoes for the gnocchi and use broccoli, brussels sprouts, or thick asparagus in place of the green beans.

If you want to make this dish with drumsticks or chicken thighs still on the bone, increase the roasting time by 20 minutes (40 minutes total roasting time), plus the additional 5 minutes under the broiler. The possibilities are endless; all the outcomes are simply delicious.

• 8 boneless chicken thighs, with or without skin (about 1½ pounds)
• 16-ounce bag frozen green beans
• 16-ounce bag gnocchi (I used Tuscanini brand)
• ¼ cup olive oil
• 4 garlic cloves, crushed, OR 4 frozen garlic cubes, thawed
• 1 tablespoon homemade Italian seasoning,  OR 1 teaspoon each dried oregano, basil, and parsley, and ½ teaspoon each granulated garlic and granulated onion, OR 1 tablespoon store-bought Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• ¼–½ teaspoon chili flakes, depending on how spicy you prefer it (optional)
• ½ cup water

Total: $25.34

Preheat oven to 450°F. Line an extra-large rimmed baking sheet with parchment paper, or spray with cooking spray. Put the chicken, green beans, and gnocchi on the baking sheet.

In a small bowl, mix together the olive oil, garlic, Italian seasoning, paprika, salt, pepper, and chili flakes, if using. Pour the mixture over the chicken, green beans, and gnocchi. Toss to coat everything with the seasoning mixture. (I use a gloved hand to do this quickly.) Then, spread it all out in an even, single layer. Pour the water into the spaces between the pieces of chicken.