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Roast chicken Margherita
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Total Time:
1 hour 40 minutes
"Combining the best of Margherita pizza and British roast with roasted tomato chicken and giant, joy-inducing gnocchi. Succulent chicken, juicy from roasting with tomatoes. Giant gnocchi: a delicious, fun creation for a truly epic meal."
Ingredients:
  • 1.5 kg floury potatoes
  • 1.5 kg ripe tomatoes
  • 2 bulbs of garlic
  • 1 bunch of basil (30g)
  • red wine vinegar
  • 1 x 1.5 kg free-range whole chicken
  • 50 g plain flour
  • 200 g ball of smoked mozzarella
  • 60 g rocket
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Scrub the potatoes, chop into even-sized chunks, and cook in a large pan of boiling salted water for 15 minutes until tender. Halve the tomatoes and place in a large roasting tray. Add unpeeled garlic cloves. Reserve a few basil leaves for garnish, then stuff the remaining basil into the chicken cavity and place the chicken on the tray. Season with sea salt and black pepper, drizzle with 2 tablespoons each of red wine vinegar and olive oil, toss well to coat, and roast for 1 hour 20 minutes or until golden and cooked through. Drain the cooked potatoes, mash, season, and mix with flour. Roll into 12 balls, insert a chunk of smoked mozzarella into each, and seal. Arrange on an oiled 25cm x 35cm baking tray and roast at the bottom of the oven for 1 hour or until golden. Rest the chicken, then remove it to the tray of tomatoes. Squeeze roasted garlic into the pan juices, add reserved basil leaves, and serve with giant gnocchi and rocket, drizzling with the garlicky pan juices. Enjoy.

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