Ingredients
Chicken
4 pieces skin-on, bone-in chicken thighs
lemon pepper seasoning, homemade or store-bought (about 1 to 2 TBs)
Gnocchi & Summer Vegetables
24 oz skillet gnocchi
2 corn on the cob, husk left intact
1 yellow squash, cut in half and sliced
10 oz cherry tomatoes
6 garlic cloves
3 cups arugula
Dressing
2 TB olive oil
1 TB red wine vinegar
2 oz crumbled goat cheese
2 TBs sun-dried tomatoes, drained from the oil
½ cup fresh basil
1 TB fresh thyme
1 TB fresh oregano
1 lemon, zested & juiced
pinch red pepper flakes
Instructions
Preheat the oven to 450°F.
Generously sprinkle the chicken on both sides with lemon pepper seasoning. Place on a sheet pan and bake for 10 minutes.
After ten minutes, add the gnocchi, squash, tomatoes, and garlic cloves to the sheet pan around but not on top of the chicken. Carefully stir to mix with the chicken juices. Place the corn on the cob directly on the rack below the sheet pan. Bake for an additional 20 to 25 minutes, or until the chicken is cooked through.
Remove from the oven. Remove the garlic cloves and to a food processor with the olive oil, red wine vinegar, goat cheese, sun-dried tomatoes, basil, thyme, oregano, lemon zest and juice, a pinch of red pepper flakes, and a pinch of salt & pepper. Process until smooth.
Scoop the gnocchi and vegetables into a large bowl. Carefully remove the husk from the corn on the cob and cut the kernels off. Add the corn kernels to the bowl of gnocchi and vegetables. Add the vinaigrette to the bowl of gnocchi and vegetables and gently stir to coat in the dressing. Season to taste with salt and pepper.
Divide arugula among the plates and scoop the gnocchi and vegetables on top. Place a chicken thigh on each plate and serve immediately. Enjoy!
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