Roast chicken margherita
Roast chicken margherita
Giant stuffed roasted gnocchi, roasted tomatoes, garlic & rocket
Ingrediënten
Serves 6 | total 1 hour 40 minutes
- 1.5 kg floury potatoes
- 1.5 kg ripe tomatoes
- 2 bulbs of garlic
- 1 bunch of basil 30g
- 1 x 1.5kg whole chicken
- 50 g plain flour
- 200 g ball of smoked mozzarella
- 60 g rocket
Instructies
- Preheat the oven to 180°C.
- Scrub the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
- Halve the tomatoes and place in a large roasting tray.
- Break in the unpeeled garlic cloves.
- Pick a few pretty basil leaves for later, then stuff the rest of the bunch into the chicken cavity and add the chicken to the tray.
- Season with sea salt and black pepper, drizzle everything with 2 tablespoons each of red wine vinegar and olive oil, then toss well, rubbing all that flavour into the bird.
- Sit the chicken directly on the bars of the oven and put the tray of tomatoes beneath it.
- Roast for 1 hour 20 minutes, or until the chicken is golden and cooked through.
- Meanwhile, drain the potatoes, steam dry, mash, season and mix with the flour.
- As soon as cool enough to handle, divide and roll into 12 equal balls.
- Cut the smoked mozzarella into 12 chunks, poke one chunk into each ball, and seal.
- Place all the balls on an oiled 25cm x 35cm baking tray and roast at the bottom of the oven for the remaining 1 hour, or until golden.
- Remove the chicken to the tray of tomatoes and allow to rest, then squeeze a few garlic cloves out of their skins and mash into the tray juices.
- Sprinkle over the reserved basil leaves, then serve with the giant gnocchi and rocket, drizzling the garlicky juices over everything.
- Joy.
