Season the chicken

• Pat the chicken thighs dry and place them in a bowl.
• Toss with the sun-dried tomato oil, Italian seasoning, salt, black pepper, onion powder, garlic powder, parsley flakes and smoked paprika until evenly coated.

Prep the vegetables

• Slice the yellow onion.
• Chop the zucchini and yellow squash into bite-sized pieces.
• Chop the sun-dried tomatoes and mince the garlic.

Assemble the sheet pan

• Spread the chicken, onion, zucchini, yellow squash, sun-dried tomatoes and garlic on a baking tray.
• Sprinkle over the red pepper flakes and drizzle with the olive oil.
• Toss everything together and spread into an even layer.

Roast

• Roast at 200 °C until the chicken is cooked through and the vegetables are tender, adding the gnocchi to the pan partway through so it crisps up.

Make the pesto

• Blend the basil, spinach, lemon juice, olive oil and Parmesan into a smooth pesto.

Finish and serve

• Toss the roasted chicken, vegetables and gnocchi with the pesto.
• Serve warm.