4 tablespoons extra-virgin olive oil, divided 2 tablespoons chopped fresh oregano, divided 2 large cloves garlic, minced, divided ½ teaspoon ground pepper, divided ¼ teaspoon salt, divided 1 pound Brussels sprouts, trimmed and quartered 1 (16 ounce) package shelf-stable gnocchi 1 cup sliced red onion 4 boneless, skinless chicken thighs, trimmed 1 cup halved cherry tomatoes 1 tablespoon red-wine vinegar
STEP-1
Preheat oven to 450 degrees F.
STEP-2
Stir 2 tablespoons oil, 1 tablespoon oregano, half the garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Add Brussels sprouts, gnocchi and onion; toss to coat. Spread on a large rimmed baking sheet.
STEP-3
Stir 1 tablespoon oil, the remaining 1 tablespoon oregano, the remaining garlic and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in the large bowl.
STEP-4
Add chicken and toss to coat. Nestle the chicken into the vegetable mixture. Roast for 10 minutes.
STEP-5
Remove from the oven and add the tomatoes; stir to combine. Continue roasting until the Brussels sprouts are tender and the chicken is just cooked through, about 10 minutes more.
STEP-6
Stir vinegar and the remaining 1 tablespoon oil into the vegetable mixture.