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Sheet-Pan Chicken Thighs with Brussels Sprouts & Gnocchi
  • 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
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