Rosemary-Garlic Roasted Chicken and Gnocchi
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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://cooking.nytimes.com/recipes/1020453-crisp-gnocchi-with-brussels-sprouts-and-brown-butter?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=2 https://cooking.nytimes.com/recipes/1022024-crispy-gnocchi-with-burst-tomatoes-and-mozzarella?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=3
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.
alissa
This recipe had fantastic flavor but the gnocchi was far over cooked with no pillowy texture on the inside. Next time I plan to add the gnocchi after the chicken has cooked for 10-15 minutes.
MagicJeff
The gnocchi is definitely the star of the show. My only tip is to remove the chicken once it's cooked, then throw a few dashes of vinegar to deglaze, then flip/stir the gnocchi around, and put the pan back in the oven to let the gnocchi crisp up (maybe 5 mins or so). The chicken will stay warm in that 5 mins. Definitely one of the more dynamic weeknight dishes in my arsenal.
DawnN
So shelf-stable is not the refrigerated kind but on the dried pasta aisle, is that right? I've only used the refrigerated or frozen version. Does the shelf-stable crisp better than refrigerated?
Kira
I did this with refrigerated gnocchi and it was great! Threw in a handful of cherry tomatoes for color. So good!
Jennifer
This was delicious! I used just one 17oz package of gnocchi and added a small head each of cauliflower and romanesco. Definitely toss generously at the end to get all that yummy sauce to coat the gnocchi. I also added fresh parsley after removing from the oven. I baked at 400F for 30 minutes for boneless skinless thighs and it was perfect.
Kentfield Barbara
Can this be made with refrigerated gnocchi?
Susan G-C
This was outstanding! Wow. So simple, but the gnocchi are so flavorful with a wonderful crispy/tender thing going on. I had the same question others had about using refrigerated gnocchi, and that's what I finally used: worked great. I also used a cut up chicken instead of just thighs. Perfection! This will enter the regular rotation.
Susan G-C
Yes - that's what I used, and the results were amazing.
Swedish Lemur
I have actually found that shelf stable gnocchi is better for these sheet pan recipes as compared to refrigerated or the frozen versions. It’s also cheaper too! I get mine at TJs in the pasta section.
Kevin L
Great flavor profile, but cook the gnocchi and chicken separately. We cooked per the recipe the gnocchi were burned and completely inedible.
Stephen Pearson
This is a great recipe and cooking method! Boneless skinless worked best for me. Also try the marinade from the Peruvian Roasted Chicken recipe. It's delicious! A family favorite.
jennifer out in cali
One pack (17 oz) of shelf-stable gluten-free gnocchi plus a pack (1.25 lbs) of boneless, skinless organic chicken breasts cut up into bite-sized pieces made for a delicious dinner cooked for 30 minutes at 400 degrees. No lemon was necessary. I tossed all the ingredients together in a mixing bowl before spreading them out single thickness on the foil-covered baking sheet. Yum! And clean-up was a snap!
Claire M
Liked by the entire family
Hannah
Loved this recipe!! I used boneless chicken thighs and added zucchini and shallots on the roasting pan and it was a win.
Elsie
I made this tonight..out of this world, I wanted more veg so I added cherry tomatoes, onion slices and cubed butternut squash to the gnocchi on the sheet pan...placed the chicken on top....perfect sheet pan meal. The lemon and chicken fat were spectacular on gnocchi and the tomatoes, onions and squash were sweet and nicely caramelized. A keeper!
2Tone
The chicken came out perfect. The gnocchi underneath the chicken was moist but the rest of it was over done and basically like rocks. I recommend adding the gnocchi half way through cooking.
amy trueblood
2 years later and I’m still making this! As I said in my last note, i use just one pack of shelfstable gnocchi and sub cauliflower for the second pack. But I’ve come back to the notes to add that you can use a bag of frozen cauliflower, still frozen! And it works perfectly. It might even keep the gnocchi from overcooking.
LBJ
As recommended by some commentators, we used half the gnocchi. I also added red pepper flakes but otherwise we made no changes to the recipe - it was exceptional. Low effort, high reward. Will absolutely make again.
gk notes
Lemon juice no zest
ShelleyB
Followed recipe pretty closely except for only having boneless, skinless chicken thighs on hand. Maybe that's why we found the chicken itself a bit bland although the dish was quite tasty overall. I'd also rubbed some slices of day-old baguette around the bowl with the oil, garlic, etc leftover from prepping the gnocchi (had done the chicken separately) and added that to the pan for the last 10 minutes to toast up ... because when is one starch ever enough? ;)
gk notes
Very good recipe - used 1 pkg gnocchi and 1/4 red cabbage - good combo but gnocchi didn’t crisp up like before - will try splittting into 2 sheet pans. I also broiled for 2-3 mins after chucked reached 165
Berlin Sally
Delicious ! ! Delightful Easy It is now an official winner in my chicken rotation. I made no modifications beyond more rosemary, a favorite in our home.
Sarah D.
I found that 35-40 minutes was long enough to roast the chicken, but it was too long in the oven for the gnocchi, which ended up being pretty crunchy and lost a lot of their pillowy texture. I think next time, I would sear the chicken to get crispy skin before tossing with the garlic-rosemary oil and to ensure a head start on cooking. Another possibility would be to add the gnocchi about 10 minutes into the roast after a quick broil to crisp up the skins.
Warren
Really good recipe, rather than a salad I added green beans & cherry tomatoes for the last 10 minutes, the burst tomato juices made the "sauce" even better.
Maggie
My family absolutely loves this dish! I agree with the reviewers who say two packages of gnocchi is too much (if you don’t want to be tempted to eat all of them as you clean up), so I’ve done this with just one package the past couple of times, but I’m looking forward to trying one package of gnocchi and a cut up head of cauliflower next time I make this.
Mitch Cumstein, The Villages FL
House filled with smoke from the spitting fat/oil hitting the walls of the oven. Might lower the temp a bit next time. Gnocchi was a delicious mix of soft and crunchy/chewy.
jennifer out in cali
One pack (17 oz) of shelf-stable gluten-free gnocchi plus a pack (1.25 lbs) of boneless, skinless organic chicken breasts cut up into bite-sized pieces made for a delicious dinner cooked for 30 minutes at 400 degrees. No lemon was necessary. I tossed all the ingredients together in a mixing bowl before spreading them out single thickness on the foil-covered baking sheet. Yum! And clean-up was a snap!
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