Whole Roasted Marry Me Chicken with Creamy Gnocchi
Whole Roasted Marry Me Chicken with Creamy Gnocchi
Ingredients
For the Roasted Chicken
- 1 whole chicken, about 5 pounds
- 1/2 cup unsalted butter, softened
- 3 garlic, cloves, minced
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 cup garlic, whole peeled cloves
- 1 lemon, halved
- as needed fresh thyme
- as needed fresh rosemary
- 1 cup chicken broth
For the Creamy Gnocchi
- 1 jar sun-dried tomatoes, 8.5 ounces
- 1 1/2 cups heavy cream
- 1 package shelf-stable gnocchi
- 2 handfuls spinach
For Garnish
- as needed fresh basil, chopped, or fresh parsley
- as needed Parmesan cheese, freshly grated
Instructions
- 1
Preheat the oven to 425°F. Pat the whole chicken dry with paper towels. Truss the chicken if desired.
⏱️ 5 min•🌡️ 425
- 2
In a small bowl, combine the softened butter with the minced garlic, paprika, garlic powder, Italian seasoning, salt, black pepper, and red pepper flakes. Mix until well combined.
⏱️ 5 min
- 3
Gently loosen the skin over the chicken breasts. Spread most of the seasoned butter underneath the skin, then rub the remaining butter over the entire outside of the chicken. Place the halved lemon, fresh thyme, and fresh rosemary inside the chicken cavity.
⏱️ 5 min
- 4
Place the chicken breast-side up in a Dutch oven. Scatter the whole peeled garlic cloves around the chicken and pour the chicken broth into the Dutch oven. Cover with the lid and roast for 45 minutes.
⏱️ 45 min•🌡️ 425
- 5
Remove the lid from the Dutch oven. Carefully mash a few of the softened roasted garlic cloves into the pan drippings to create a more flavorful sauce. Continue to roast the chicken uncovered for another 25 minutes. At this point, check the chicken's internal temperature; the breast should be nearly finished (approximately 160°F).
⏱️ 25 min•🌡️ 425
- 6
Add the sun-dried tomatoes, heavy cream, and gnocchi to the Dutch oven, mixing them into the pan drippings around the chicken. Roast uncovered for an additional 10-15 minutes. For firmer gnocchi, aim for the shorter cooking time, as it will cook further in the next step.
⏱️ 15 min•🌡️ 425
- 7
During the final 5 minutes of cooking, tuck the spinach into the gnocchi mixture, allowing it to wilt. Continue cooking until the chicken breast reaches an internal temperature of at least 165°F and the inner thigh reaches approximately 175°F.
⏱️ 5 min•🌡️ 425
- 8
Remove the Dutch oven from the oven. Let the chicken rest for 10-15 minutes before carving. Garnish with fresh Parmesan cheese and fresh basil or parsley before serving.
⏱️ 15 min
Kitchen Tools
Whole Roasted Marry Me Chicken with Creamy Gnocchi
For the Roasted Chicken
- 1 whole chicken, about 5 pounds
- 1/2 cup unsalted butter, softened
- 3 garlic, cloves, minced
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 cup garlic, whole peeled cloves
- 1 lemon, halved
- as needed fresh thyme
- as needed fresh rosemary
- 1 cup chicken broth
For the Creamy Gnocchi
- 1 jar sun-dried tomatoes, 8.5 ounces
- 1 1/2 cups heavy cream
- 1 package shelf-stable gnocchi
- 2 handfuls spinach
For Garnish
- as needed fresh basil, chopped, or fresh parsley
- as needed Parmesan cheese, freshly grated
Instructions
- 1
Preheat the oven to 425°F. Pat the whole chicken dry with paper towels. Truss the chicken if desired.
⏱️ 5 min•🌡️ 425 - 2
In a small bowl, combine the softened butter with the minced garlic, paprika, garlic powder, Italian seasoning, salt, black pepper, and red pepper flakes. Mix until well combined.
⏱️ 5 min - 3
Gently loosen the skin over the chicken breasts. Spread most of the seasoned butter underneath the skin, then rub the remaining butter over the entire outside of the chicken. Place the halved lemon, fresh thyme, and fresh rosemary inside the chicken cavity.
⏱️ 5 min - 4
Place the chicken breast-side up in a Dutch oven. Scatter the whole peeled garlic cloves around the chicken and pour the chicken broth into the Dutch oven. Cover with the lid and roast for 45 minutes.
⏱️ 45 min•🌡️ 425 - 5
Remove the lid from the Dutch oven. Carefully mash a few of the softened roasted garlic cloves into the pan drippings to create a more flavorful sauce. Continue to roast the chicken uncovered for another 25 minutes. At this point, check the chicken's internal temperature; the breast should be nearly finished (approximately 160°F).
⏱️ 25 min•🌡️ 425 - 6
Add the sun-dried tomatoes, heavy cream, and gnocchi to the Dutch oven, mixing them into the pan drippings around the chicken. Roast uncovered for an additional 10-15 minutes. For firmer gnocchi, aim for the shorter cooking time, as it will cook further in the next step.
⏱️ 15 min•🌡️ 425 - 7
During the final 5 minutes of cooking, tuck the spinach into the gnocchi mixture, allowing it to wilt. Continue cooking until the chicken breast reaches an internal temperature of at least 165°F and the inner thigh reaches approximately 175°F.
⏱️ 5 min•🌡️ 425 - 8
Remove the Dutch oven from the oven. Let the chicken rest for 10-15 minutes before carving. Garnish with fresh Parmesan cheese and fresh basil or parsley before serving.
⏱️ 15 min