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Roasted chicken & gnocchi with lemon and anchovy dressing
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500g pack Essential Gnocchi
380g pack Essential British Chicken Breast Fillets, cut into small chunks
2 tbsp lemon infused oil or olive oil
500g courgettes, diced
4 anchovy fillets from a jar, drained and finely chopped
150ml chicken or vegetable stock
25g pack flat leaf parsley, chopped
1 clove garlic, crushed
1. Preheat the oven to 220ºC, gas mark 7. Put a large roasting tin in the oven to heat up. Thinly slice half the lemon. Squeeze 1 tbsp juice from the other half. Bring a large saucepan of water to the boil, tip in the gnocchi and cook for 3 minutes. Drain well.
2. Toss the chicken in a bowl with 2 tsp of oil and a little seasoning. Tip out into the roasting tin and bake for 5 minutes. Turn the chicken pieces in the tin, add the gnocchi, courgettes and lemon slices, and return to the oven for a further 25 minutes until there is no pink meat and the juices run clear.
3. Combine the remaining oil in a bowl with the anchovies, lemon juice, stock, parsley and garlic. Spoon over the chicken and gnocchi, mix well and serve.
Cook’s tip Anchovies offer a savoury note when used in meat dishes. Keep the remaining fillets, submerged in the oil they come with – just top up the jar with more if needed – then seal and store in the fridge for up to 2 days. The oil will solidify when cold, but return it to room temperature and it will be liquid again. The anchovy oil can be used for cooking too.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in Tue Sep 22 08:02:06 BST 2020.