Roasted Chicken & Gnocchi Recipe
Recipe information
Make Roasted Chicken & Gnocchi in just 1h 30m. crispy spatchcock chicken, truffle and tarragon ‘gravy,’ brown butter gnocchi & lemon brûlée
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Ingredients
Main Ingredients
Cooking Instructions
1. Roast the Chicken
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.
2. Prepare the Gravy
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.
3. Cook the Gnocchi
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.
4. Prepare the Lemon Brûlée
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.
5. Serve
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.
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