Roasted chicken & gnocchi with lemon and anchovy dressing

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.