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I wrote this recipe for my digital cookbook, Thirty Meals, Thirty Minutes, Thirty Dollars. It’s the best weeknight meal because it comes together in minutes and it is an entire meal made on one sheet pan. It’s also great because you can change this recipe to fit your preferences in so many ways. Feel free to up the heat by adding chili flakes or a spoonful of harissa or other chili paste to the seasoning mixture. Substitute 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 five minutes under the broiler. The possibilities are endless, all the outcomes are simply delicious.
8 boneless chicken thighs, with or without skin (about 1 and 1/2 pounds) – $7.99/pound = $11.98
16 ounces frozen green beans – $4.19
16 ounces gnocchi, I used Tuscanini brand – $4.49
1/4 cup olive oil – pantry
4 garlic cloves, crushed or 4 cubes Gefen Frozen Garlic thawed – $3.69
1 tablespoon homemade Italian seasoning – pantry OR 1 teaspoon each dried oregano, basil, and parsley and 1/2 teaspoon each granulated garlic and granulated onion – pantry OR store-bought Italian seasoning – $2.69
1 teaspoon paprika – pantry
1 teaspoon Tuscanini Fine Sea Salt – pantry
1/2 teaspoon ground black pepper – pantry
1/4 – 1/2 teaspoons chili flakes depending on how spicy you prefer (optional)
1/2 cup water
Preheat oven to 450 degrees Fahrenheit.
Line an extra large rimmed baking sheet with Gefen 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 everything.
Cover the whole baking sheet with aluminum foil; you may need two sheets to fully seal it.
Roast for 20 minutes, then uncover and turn the oven up to broil and cook for an additional five minutes until the chicken skin is browned in spots and the beans and gnocchi begin to crisp.
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hi can you do this with chicken breast? if yes shud I still add water