7 Ways
By Jamie Oliver
Roast chicken Margherita
Giant stuffed roasted gnocchi, roasted tomatoes, garlic & rocket
1 hr 40 mins
Not Too Tricky
serves 6
About the recipe
Here, I’m taking two beautiful things – the Margherita pizza, and the great British roast – and bringing these two worlds together in one epic dinner. Roasting the chicken with tomatoes is such a succulent way to cook it to ensure it’s super juicy. And, these giant gnocchi are a joy, but more than anything, they’re just good fun to make and eat. Delicious.
Recipe From
Ingredients
1.5kg floury potatoes
1.5kg ripe tomatoes
2 bulbs of garlic
1 bunch of basil (30g)
red wine vinegar
olive oil
1 x 1.5kg free-range whole chicken
50g plain flour
200g ball of smoked mozzarella
60g rocket
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Scrub the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
- Halve the tomatoes and place in a large roasting tray. Break in the unpeeled garlic cloves. Pick a few pretty basil leaves for later, then stuff the rest of the bunch into the chicken cavity and add the chicken to the tray.
- Season with sea salt and black pepper, drizzle everything with 2 tablespoons each of red wine vinegar and olive oil, then toss well, rubbing all that flavour into the bird.
- Sit the chicken directly on the bars of the oven and put the tray of tomatoes beneath it. Roast for 1 hour 20 minutes, or until the chicken is golden and cooked through.
- Meanwhile, drain the potatoes, steam dry, mash, season and mix with the flour. As soon as cool enough to handle, divide and roll into 12 equal balls.
- Cut the smoked mozzarella into 12 chunks, poke one chunk into each ball, and seal. Place all the balls on an oiled 25cm x 35cm baking tray and roast at the bottom of the oven for the remaining 1 hour, or until golden.
- Remove the chicken to the tray of tomatoes and allow to rest, then squeeze a few garlic cloves out of their skins and mash into the tray juices.
- Sprinkle over the reserved basil leaves, then serve with the giant gnocchi and rocket, drizzling the garlicky juices over everything. Joy.
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