Sheet-Pan Mediterranean Chicken, Brussels Sprouts & Gnocchi

eatingwell.com

Amy Voelkel

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

Directions at eatingwell.com

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