Rosemary-Garlic Roasted Chicken and Gnocchi

By Ali Slagle

Updated Feb. 3, 2022

Rosemary-Garlic Roasted Chicken and Gnocchi
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Rating
4(1,047)
Comments
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The classic combination of chicken, potatoes, rosemary, garlic and lemon dazzles in this sheet-pan meal. Standing in for the potatoes are shelf-stable potato gnocchi, which offer many textures at once when roasted instead of boiled: pillowy-soft, crisp and chewy. Squeeze some lemon right onto the sheet pan, and as you scrape up the schmaltzy, garlicky bits, the juices and drippings glaze the gnocchi, leaving no drop of the chicken’s renderings wasted. It’s hard not to eat the gnocchi right from the pan, but if you can wait, serve everything alongside a green salad.

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Ingredients

Yield:4 to 6 servings
  • 2½ to 3pounds bone-in, skin-on chicken thighs (6 to 8 pieces)
  • Kosher salt (Diamond Crystal)
  • Black pepper
  • ¼cup extra-virgin olive oil
  • 6garlic cloves, finely grated
  • 1tablespoon chopped rosemary (from 2 sprigs)
  • 2(12- to 18-ounce) packages shelf-stable potato gnocchi
  • 1lemon
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

519 calories; 27 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 23 grams protein; 623 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper.

  2. Step 2

    Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.

  3. Step 3

    Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.

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Ratings

4 out of 5
1,047 user ratings
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Comments

amy trueblood

Delicious, amazing pantry meal -- made it exactly as directed. A revelation -- I had never made gnocchi that way! My 10-year-old thought the seasoning was too much, so the second time I made it with just olive oil, garlic, and salt/pepper. Two packages of gnocchi was a lot --- fine for a lot of hungry people, not fine if you don't want to be tempted to eat JUST ONE MORE all night. The second time I made it, I used just one package of gnocchi and a cut-up head of cauliflower. Worked great.

Izzy V

You should try her other recipes for gnocchi! https://daily4you.info/recipes/1020453-crisp-gnocchi-with-brussels-sprouts-and-brown-butter?action=click&module=Local</a>%20Search%20Recipe%20Card&pgType=search&rank=2 https://daily4you.info/recipes/1022024-crispy-gnocchi-with-burst-tomatoes-and-mozzarella?action=click&module=Local</a>%20Search%20Recipe%20Card&pgType=search&rank=3</p><div class="noteactions_noteActions__VlyP0">

Laura Di Battista, Toronto

This was a way easy dish to make. The chicken was fine, but the real eye opener was the gnocchi! They turned out to be the best tater tots you've ever eaten. They were crunchy on the outside and creamy on the inside. What an inventive way to cook shelf stable gnocchi. I will make this again.

DHK

I have mini gnocchi. Will that work? Should I add them later? Also my chicken thighs are boneless. What would the timing be?

cbokat

I used frozen TJ cauliflower gnocchi and it was excellent. Put the olive oil on the frozen gnocchi (did not defrost) and put in a single layer so they would crisp up. Did not put under the chicken. I would flip them once half way through.

John O'

Fresh Gnocchi fell apart a bit. Shelf stable better

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