A golden roasted chicken served over creamy parmesan gnocchi that’s cooked directly in the pan juices, with spinach and semi-dried (sun-blushed) tomatoes – all in one pan.
A whole roasted chicken and gnocchi might sound like a slightly unusual combination, but to me it makes complete sense. I grew up eating slow-cooked roasts with knedli – which are potato dumplings my mum would make by hand – and they were always one of my favourite parts of the meal. Soft, pillowy, sitting in all that saucy gravy … divine. They are still my favourite thing to eat as an adult.
I make roasted chicken at home all the time, and for years I’ve served fresh store-bought gnocchi on the side as my much easier little cheat, because it gives me that same nostalgic feeling without having to make dumplings from scratch. Then I started thinking about all the chicken juices sitting in the roasting pan and that it made complete sense to toss the gnocchi straight in there.
That became this recipe … but with Tuscan chicken vibes. The chicken is coated in an incredible Italian-inspired marinade, then roasted. I love using whole chicken because it’s so generous (there are almost always leftovers for a few sandwiches the next day) and everyone can enjoy their cut of choice, but it’s equally delicious using chicken pieces. The chicken is removed from the pan to rest and then the gnocchi are added straight into the pan with all those caramelised, garlicky pan juices. Add hot chicken stock, semi-dried (sun-blushed) tomatoes, spinach, cream and parmesan and it turns into the most incredible one-pan meal. No parboiling the gnocchi. No extra saucepan. Just everything happening in the one pan, which you know I just love so much!
The cooking time is of course a little longer because we are roasting here, but don’t be put off by that because there’s probably only about 10 minutes of actual hands-on work. I love that I can get it started, put it in the oven and get on with everything else I need to do.
Also, if spatchcocking (butterflying) a whole chicken makes you nervous, I get it. The first time I bought a whole chicken, more than 20 years ago, I refused to deal with it and made Heath (hubby) do all the preparation. 😂 It can feel a bit intimidating at first, but once you’ve done it a couple of times, it becomes surprisingly easy. A good pair of kitchen scissors helps enormously, and powder-free, food-safe gloves too if that makes you more comfortable. I’ve created a video showing you exactly how to do it, which you can watch here. I’m not a professional chef, I’m completely self-taught. I share that because I want you to know that you don’t need any special skills to make a meal like this. If I can do it, you absolutely can too. ❤️
This is one of those dinners where everyone gets their favourite part of the chicken, the gnocchi is sitting underneath, soaking up all that flavour, and there is plenty of sauce for spooning over everything. Cosy, generous, a little bit fancy – but still doable on a normal night. I really can’t wait to hear what you think about this one!
Do I need to cook the gnocchi before adding it to the roasting pan?
No. That’s one of my favourite things about this recipe. The fresh gnocchi goes straight into the hot roasting pan with the chicken juices and hot stock, then cooks in the oven until tender. There’s no need to parboil it or use another saucepan.
Fresh potato gnocchi from the refrigerated section of the supermarket works best. Look for one with a packet cooking time of around 2–5 minutes. Shelf-stable gnocchi can also be used, but add an extra 125 ml (½ cup) of chicken stock and allow an additional 5–6 minutes’ cooking time.
Do I have to spatchcock (butterfly) the chicken?
Spatchcocking the chicken helps it cook more evenly and gives you plenty of exposed skin for that golden roasted finish. It can feel a little intimidating the first time, but a sturdy pair of kitchen scissors makes it much easier. If you haven’t done it before, follow the accompanying video for a visual guide. The recipe uses a whole 1.2–1.8 kg (2¾–4 lb) chicken. View how to do it here.
How do I know when the chicken is cooked?
Pierce the thickest part of the thigh and check that the juices run clear. If you’re unsure, you can cook the chicken a little longer before removing it from the pan. The key is ensuring the oven is properly preheated (most ovens take at least 20 minutes to preheat properly).
Why do you add water to the roasting pan while the chicken cooks?
The marinade contains honey or brown sugar, so some of those caramelised bits can become quite dark during roasting. Adding water partway through loosens those sticky bits from the pan and helps stop them from burning while preserving all that flavour for the gnocchi later.
Is the Italian seasoning spicy?
Usually only very mildly, but it depends on the brand. Some Italian mixed herbs (Italian seasoning) blends contain chilli (red pepper) flakes, and that peppery heat can become more noticeable during roasting. If you’re cooking for someone sensitive to spice, use 1 teaspoon dried oregano + 1 teaspoon dried thyme instead. You can also use 2 teaspoons of either herb on its own.
What can I serve with One-pan Tuscan Roasted Chicken and Gnocchi?
This is already a very generous meal, so I’d keep anything alongside it simple:
- Green salad – Something fresh with lemon or a light vinaigrette.
- Steamed green beans – Simple and great with the creamy sauce.
- Roasted or steamed broccolini (tenderstem broccoli) – Especially good with a squeeze of lemon.
- Rocket (arugula) salad – Rocket, parmesan and balsamic work beautifully here.
- Extra baby spinach – Wilt some separately if you want to add more greens.
- Garlic bread – Particularly useful if you want something to mop up the creamy parmesan sauce.
- Lemon wedges – I’d definitely have these on the table; the acidity cuts through the creamy gnocchi beautifully.
If you enjoyed One-pan Tuscan Roasted Chicken and Gnocchi, I think you’ll love:
Greek Lemon Chicken and Potatoes Recipe – A Greek-style roast chicken with tender, flavour-soaked potatoes, all cooked together in one pan with a yoghurt, garlic, lemon and oregano marinade.
Butterflied Portuguese Chicken Recipe – The chicken is coated in a delicious homemade marinade of garlic, lemon, paprika and herbs, then roasted until beautifully golden and juicy. Serve it with crispy oven fries and garlic sauce (toum) for an easy, flavour-packed fakeaway the whole family will love.
Roasted Chicken with Gravy Recipe – A classic chicken roast, made with the most delicious gravy. Just 10 minutes of prep, then the oven does the rest of the work.
Easy One-pan Roast Chicken and Vegetables Recipe – The ultimate cosy, nourishing family meal, made with simple ingredients. Prep is quick and easy, then the oven does the hard work in cooking the beautifully seasoned chicken until tender and juicy.
One-pan Lemon Gnocchi Chicken Recipe – Juicy chicken and gnocchi are cooked in a creamy lemon sauce with spinach. No need to precook the gnocchi as it cooks directly in the pan with the chicken. Even better, this one-pan wonder can be on the dinner table in just 15 minutes.
Creamy Chicken Pesto Gnocchi Recipe – Crispy golden chicken is cooked in a sauce featuring veggies, garlic, cream and pesto. Tender gnocchi then cooks directly in the sauce so all you need is one pan and 25 minutes to create this gorgeously comforting dish.
One-pan Tuscan Roasted Chicken and Gnocchi
Share Pin Recipe PrintIngredients
- 3 tbsp extra-virgin olive oil
- 2 tsp sweet paprika
- 2 tsp Italian mixed herbs (Italian seasoning) (see note 1 for substitutions)1 tbsp freshly grated garlic
- 1 tbsp fresh lemon juice
- 1 tbsp honey or brown sugar
- 1 tsp chicken stock powder (bouillon)
- 1½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 whole chicken, 1.2–1.8 kg (2¾–4 lb), spatchcocked (butterflied) (see the video on how to spatchcock, see note 2 for why spatchcocking works well for this recipe and for using chicken pieces)
- 125 ml (½ cup) water
- 50 g (⅓ cup) semi-dried (sun-blushed) tomatoes, drained and finely chopped
- 500 g (1 lb) fresh potato gnocchi (see note 3)
- 250 ml (1 cup) hot chicken stock (see note 4)
- 120 g (2¼ cups) baby spinach
- 125 ml (½ cup) thickened (whipping/heavy) cream
- 60 g (2 oz) parmesan, finely grated, plus extra to serve
- Freshly cracked black pepper, to taste, plus extra to serve
- Lemon wedges
Instructions
- Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Marinate the chicken – Combine the olive oil, paprika, Italian mixed herbs, garlic, lemon juice, honey or brown sugar, salt and pepper in a small bowl. Rub the marinade all over the chicken, including underneath. Place the chicken, skin-side up, in a large roasting dish.
- Roast the chicken – Roast for 15 minutes, then turn the heat down to 200°C (400°F) (180°C/350°F fan-forced) and cook for a further 15 minutes.
- Add some water to the tray – Add the water to the base of the tray and scrape up any sticky bits – this will stop the marinade from burning. Cook for a further 35 minutes or until deeply golden and cooked through. The juices should run clear when the thickest part of the thigh is pierced. Transfer the chicken to a plate and loosely cover with foil. Do not clean the tray.
- Add the semi-dried (sun-blushed) tomatoes and gnocchi – Add the semi-dried tomatoes directly to the hot roasting tray. Stir for 30–60 seconds allowing the residual heat to start the cooking process. Toss the gnocchi into the tray, stirring it through all the rendered chicken juices and caramelised marinade left in the tray.
- Add the stock – Pour in the hot chicken stock and toss again, scraping up any flavour from the base of the tray. Arrange the gnocchi in an even layer.
- Bake the gnocchi – Return the tray to the oven and bake, uncovered, for 12 minutes, or until the gnocchi is tender and most of the stock has reduced.
- Finish the sauce – Add the baby spinach and stir it through repeatedly until it begins to wilt. Add the cream and parmesan. Stir well until combined. The starch from the gnocchi should combine with the cream, parmesan and remaining stock to make a glossy sauce.
- Finish – Return the chicken to the tray along with any juices that have pooled on the plate, sitting it directly on top of the creamy gnocchi. Bake for a further 5 minutes, or until everything is piping hot.
- Serve – Finish with extra parmesan, cracked black pepper and a squeeze of lemon.
Watch how to make it
Nutrition information
Make it lighter
Nutritional information on this site is calculated using Foodworks Professional, the nutrition analysis software trusted by dietitians, researchers and food manufacturers across Australia and New Zealand. Disclaimer re gluten-free and dairy-free recipes.
Recipe notes
Make Ahead
Chicken – The chicken can be spatchcocked (butterflied) and coated in the marinade up to 24 hours ahead. Cover and refrigerate, then bring it out while the oven preheats.Leftovers
Fridge – Store leftovers in an airtight container in the fridge for up to 3 days.Reheating – Reheat gently in the microwave or in a covered ovenproof dish at 200°C (400°F) (180°C/350°F fan-forced) until piping hot. Add a small splash of chicken stock or cream before reheating if the gnocchi has absorbed too much of the sauce.
Freezing – The chicken freezes well, but the creamy gnocchi can soften once frozen and thawed, so I prefer this one fresh or refrigerated rather than frozen as a complete dish.
Serving leftovers – Slice or shred the chicken before reheating so it warms through more evenly with the gnocchi.
