crispy spatchcock chicken, truffle and tarragon ‘gravy,’ brown butter gnocchi & lemon brûlée

Preheat the oven to 425°F (220°C). Rub the spatchcocked chicken with olive oil, salt, and pepper. Place it skin-side up on a roasting pan and roast for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.

Roast the Chicken

In a saucepan, combine chicken stock, truffle oil, and chopped tarragon. Bring to a simmer over medium heat and let it reduce slightly, about 10 minutes. Season with salt and pepper to taste.

Prepare the Gravy

In a large skillet, melt the butter over medium heat. Add the gnocchi and cook until they are golden brown and crispy, about 5-7 minutes. Remove from heat and stir in the lemon zest and juice.

Cook the Gnocchi

In a small bowl, mix the sugar with the lemon juice. Spread the mixture over a heatproof dish and use a kitchen torch to brûlée the top until caramelized. Set aside to cool.

Prepare the Lemon Brûlée

Place the roasted chicken on a serving platter, drizzle with truffle and tarragon gravy, and serve alongside the brown butter gnocchi. Top with the lemon brûlée as a dessert.

roasted chicken & gnocchi

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!