Roasted Breast of Chicken with Potato Gnocchi and Spring Garden Vegetables

Lee Parsons

Lee Parsons

24th August 2016
Lee Parsons

Roasted Breast of Chicken with Potato Gnocchi and Spring Garden Vegetables

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Roasted Breast of Chicken with Potato Gnocchi and Spring Garden Vegetables recipe a try? This is my recipe for Roasted Breast of Chicken with Potato Gnocchi and Spring Garden Vegetables from the menu at the Parsons Table


  • 4 piece Free Run Chicken Breast
  • 20ml Vegetable Oil
  • 1 piece Garlic Clove
  • 1 sprig Rosemary
  • 15g Butter
  • Juice from ¼ Lemon
  • 100ml Dark Chicken Stock
  • Gnocchi:
  • 600g Maris Piper Potatoes
  • 100g Plain Flour
  • 30g Parmesan, Freshly Grated
  • 2piece Egg Yolk
  • 1 tsp Chopped Mixed Herbs
  • Finely Grated zest from ¼ Lemon
  • Vegetable Garnish:
  • 60g Green Beans
  • ½ Bunch Radish
  • 120g Tender stem Broccoli
  • 60g Chantenay Carrots
  • 8pc English Asparagus
  • 10g Pea Shoots – Optional


1. Pre heat the oven to 375f or equivalent
2. Place the washed potatoes onto a baking tray and place in the preheated oven
3. Cook until soft - approx. I hour
4. Fill a medium sized pan with approx. 2-3 litre of water and bring to the simmer to use later
5. Once cooked, cut the potatoes in half and scoop out the flesh and push through a course sieve
6. Add the flour, egg yolk, herbs and parmesan. Mix well, but do not over work
7. Divide the mix into 4 equal parts. Dust lightly with flour and roll into long cylinders like the thickness of a cork
8. Carefully lift the rolled cylinders of gnocchi and place into the simmering water. The gnocchi will sink and once it floats, allow to cook for another minute. Using a slotted spoon lift the gnocchi onto a lightly oiled tray and allow to cool in the fridge. Once cool cut into approx. 3cm pieces. Put in the fridge until required. This process can be done a day before.
1. Wash, peel and cut the vegetables appropriately. Blanch each separately in boiling salted water. Refresh in cold water until required.
1. Using a heavy bottomed frying pan, heat the oil. Season the chicken breasts with salt and pepper.
2. Carefully (using kitchen tongs) place the breast skin side down into the pan. Sear for 30 seconds. Add the crushed garlic clove and place in the oven for approx. 15 minutes.
3. Remove from the oven. Add the butter, rosemary and lemon juice. Turn the chicken onto the flesh side and allow to stand / rest for 7-10 minutes. The pan juices will be the base for the sauce
1. Remove the chicken breast from the pan and place onto a separate tray or plate and keep warm
2. Add the stock to the pan juices. Bring to the boil and simmer gently for 30 seconds. Season with salt and pepper if required.
3. Pass the sauce through a fine strainer and keep to the side
1. Pan fry the gnocchi until a deep golden colour all over
2. Reheat the vegetables in a pot of boiling salted water for 30 seconds
3. Drain well and add to the gnocchi. Toss and add the pea shoots – optional
4. Dress the gnocchi and vegetables on to 4 pre-warmed plates
5. Slice the chicken on a bias, sauce and serve

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