A twist on traditional roast chicken simple to create and only 2 pots required!


  • 1 Free Range Chicken

  • 1 Large Onion diced

  • 1 Large Carrot diced

  • 1 Large of Celery diced

  • Half a Cauliflower in florets

  • 1 Clove of Garlic crushed

  • 1 packet of Gnocchi

  • 1 tablespoon Olive Oil


  • 1.

    Preheat oven to 180c.

  • 2.

    Place diced vegetables, garlic and oil in a 2litre pan, sautee on low heat on stove top until onion turns transparent. Season Chicken well and lay on top of vegetables. Bake in oven until chicken is cooked (as per size and instructions on packet). Remove Chicken and cover with foil. Blend vegetables in blender or with hand held blender until lump free, this creates the sauce for the gnocchi, taste for seasoning. Keep sauce warm on stove top, carve chicken and recover. Cook gnocchi and drain. Lay carved chicken on top of gnocchi and cover with the vegetable sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 804kj
  • Fat Total 39g
  • Saturated Fat 10g
  • Protein 53g
  • Carbohydrate 57g
  • Sugar 5g
  • Sodium 209mg

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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Grated parmesan cheese also tastes great in the sauce.

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