One-pan Tuscan Roasted Chicken and Gnocchi
Servings: 4 servings
Calories: 1021kcal
This One-pan Tuscan Roasted Chicken and Gnocchi recipe is made with a golden spatchcocked (butterflied) chicken served over creamy parmesan gnocchi cooked directly in the roasting pan with the chicken juices, semi-dried (sun-blushed) tomatoes and spinach. It’s a generous one-pan dinner with very little hands-on time, no need to parboil the gnocchi and plenty of sauce for spooning over everything.
Ingredients
Chicken
- 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
Creamy Parmesan Gnocchi
- 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
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.
Notes
Note 1 – Italian mixed herbs (Italian seasoning) substitutions 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.
It can be substituted with 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. That would be my perfect sub. Of course, you could also do 2 teaspoons of thyme or 2 teaspoons of oregano.
Note 2 – Using chicken pieces Spatchcocking the chicken helps it cook more evenly and gives you plenty of exposed skin for that golden roasted finish, which is why it’s my favourite cut for this recipe. However, you can use 1.2–1.5 kg (1¾–3¼ lb) of bone-in, skin-on chicken pieces instead of a whole chicken. Thigh cutlets, drumsticks or a mixture work well. Coat in the marinade and arrange skin-side up in the roasting tray. Roast for 15 minutes at 220°C (425°F) (200°C/400°F fan-forced), then reduce to 200°C (400°F) (180°C/350°F fan-forced) and cook for a further 15 minutes. Add the 125 ml (½ cup) of water as directed, then cook for another 20–25 minutes, or until deeply golden and the juices run clear when you pierce the thickest part of the thigh. If you’re unsure, you can cook the chicken a little longer before removing it from the tray.
Note 3 – Gnocchi Fresh gnocchi can be found in the fridge section of the supermarket, and you want to look for the gnocchi that takes between 2 and 5 minutes to cook on the packet. You can use shelf-stable gnocchi as well, but you need to add 125 ml (½ cup) of extra chicken stock and cook the gnocchi for 5–6 minutes longer than the recipe directs.
Note 4 – Hot chicken stock Combine 250 ml (1 cup) of boiling water from the kettle with chicken stock powder (bouillon), following the packet instructions for the quantity required. Using hot stock helps the roasting tray retain its heat so that the gnocchi cooks within the time specified in the recipe.
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.
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.
Recipe source
A Simple Home Edit original recipeNutrition Facts
One-pan Tuscan Roasted Chicken and Gnocchi
Serving Size
522 g
Amount per Serving
Calories
1021
% Daily Value*
Fat
58
g
89
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
26
g
Cholesterol
386
mg
129
%
Sodium
3362
mg
146
%
Potassium
1644
mg
47
%
Carbohydrates
49
g
16
%
Fiber
11
g
46
%
Sugar
17
g
19
%
Protein
71
g
142
%
Calcium
291
mg
29
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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