This dish is all about juicy chicken, colorful veggies, and fluffy gnocchi all on one sheet pan! It’s a warm, comforting meal that’s super easy to clean up afterward.
I love how the gnocchi soak up all the tasty juices from the chicken and veggies. It’s like a big hug on a plate! Perfect for chilly evenings with the family. 😊
Key Ingredients & Substitutions
Chicken Thighs: Bone-in chicken thighs add rich flavor due to the extra fat. However, boneless, skinless chicken breasts can also work if you prefer less fat, though cooking time may vary. I find that thighs stay juicier!
Gnocchi: Potato gnocchi is soft and pillowy, perfect for this dish. If you don’t have gnocchi, you can use pasta like penne or bow ties. Just adjust the cooking time accordingly. I always keep a pack of gnocchi handy for quick meals!
Cherry Tomatoes: Fresh cherry tomatoes bring sweetness. If out of season, canned tomatoes can be a great substitute. I sometimes use sun-dried tomatoes for an extra punch of flavor!
Hot Cherry Peppers: For a spicy kick, hot cherry peppers are ideal. But if you’d like less heat, substitute these with sweet bell peppers or mild banana peppers for a friendlier taste.
White Wine: The wine adds depth to the dish, but feel free to skip it or use chicken broth instead. It still brings great flavor without the alcohol!
How Do I Ensure My Chicken is Perfectly Cooked?
Getting chicken perfectly cooked can be tricky. Here are some simple steps:
- Use a meat thermometer. Chicken should reach 165°F (74°C) to be safe and juicy.
- Ensure even spacing on the pan. Crowding can lead to uneven cooking.
- Cook skin-side up. This helps keep the skin crispy while the meat beneath cooks through.
- Let it rest! Allowing the chicken to sit for a few minutes after cooking helps juices redistribute, making it moist and tender.
These tips will help you achieve a deliciously cooked chicken that’s the star of your cozy meal. Enjoy your cooking!
Sheet Pan Chicken Scarpariello with Gnocchi
Ingredients You’ll Need:
For the Chicken and Veggies:
- 1.5 lbs (about 6 pieces) boneless, skin-on chicken thighs
- 1 large red onion, peeled and cut into wedges
- 1 cup cherry tomatoes, halved
- 8-10 cloves garlic, peeled and smashed
- 1/4 cup sliced hot cherry peppers (or banana peppers for milder heat)
- 3 sprigs fresh rosemary
- 2 tsp dried oregano
- 1/2 tsp red pepper flakes (adjust to taste)
- 3 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup dry white wine (optional)
- 1 tbsp fresh lemon juice
For the Gnocchi:
- 1 lb potato gnocchi
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
You’ll need about 10 minutes to prep all the ingredients and then approximately 35-45 minutes for cooking. The chicken and gnocchi will roast together in the oven, making this a simple, one-pan meal!
Step-by-Step Instructions:
1. Preheat Oven:
First, set your oven to 425°F (220°C). This heat will help the chicken skin become crispy and cook everything evenly. Line a large rimmed baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Chicken:
Grab your chicken thighs and pat them dry with paper towels. This step is important to get that crispy skin! Next, season both sides of the chicken generously with salt, pepper, dried oregano, and red pepper flakes. Make sure each piece is coated well.
3. Arrange on Sheet Pan:
Place the seasoned chicken thighs on the prepared sheet pan, giving them some space. Now, scatter the red onion wedges, cherry tomatoes, smashed garlic cloves, sliced hot cherry peppers, and sprigs of rosemary around the chicken. This will create a beautiful and colorful arrangement!
4. Add Gnocchi & Oil:
Now it’s time for the potato gnocchi! Nestle them in between the chicken and veggies on the pan. Drizzle everything with olive oil, making sure to coat the gnocchi and veggies evenly. Sprinkle a bit more salt and pepper over the dish as well.
5. Roast:
Put your pan in the preheated oven and roast for about 20 minutes. You’ll start to smell some delicious aromas filling your kitchen!
6. Add Wine & Lemon Juice:
If you’re using white wine, drizzle it over the chicken and veggies along with fresh lemon juice after 20 minutes. The acidity will help elevate the flavors. Gently toss the gnocchi and veggies around the chicken to soak in those flavorful juices.
7. Continue Cooking:
Return the pan to the oven and roast for another 10-15 minutes. You want the chicken skin to be golden brown and crispy, and make sure the chicken is fully cooked (an internal temperature of 165°F/74°C) while the gnocchi get a bit browned and softened.
8. Finish & Serve:
When everything is cooked perfectly, remove the rosemary sprigs. Give it a nice pop of color by sprinkling fresh chopped parsley all over. Serve warm straight from the pan for a cozy, hearty meal that everyone will love!
Enjoy this Italian-American-inspired sheet pan chicken Scarpariello updated with fluffy gnocchi that soak up all those tangy, spicy, garlicky flavors!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but make sure they are completely thawed before cooking. Thaw them in the refrigerator overnight for best results. If you’re in a hurry, sealed chicken can also be thawed quickly by submerging it in cold water.
What Can I Substitute for Gnocchi?
If you don’t have gnocchi on hand, you can substitute with pasta like penne or fusilli. Just be sure to adjust the cooking time based on the type of pasta you use, as it may need a few extra minutes to cook through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or oven until heated through. You may want to add a splash of broth or water to the gnocchi to prevent them from drying out during reheating.
Can I Make This Dish Spicier?
Absolutely! If you like it hot, add more red pepper flakes or include additional sliced hot cherry peppers. You can also drizzle a bit of hot sauce over the finished dish for an extra kick, just adjust these to your personal heat preference!
