Mediterranean Style Roast Vegetable with Crispy Gnocchi with Pesto Chicken

Tue, 7 January 2025

A colourful and flavorful one-pan feast combining crispy gnocchi, herb-infused roasted vegetables, and succulent pesto chicken, finished with fresh herbs and creamy feta.

 

?? Prep Time: 25 minutes ???? Cook Time: 35-40 minutes ????? Servings: 6

 

Description

This generous family-style Mediterranean feast brings together crispy-edged gnocchi, herb-infused vegetables, and succulent pesto chicken on a sheet pan. Perfect for feeding a crowd with minimal fuss and maximum flavour, this dish combines the best of Italian and Mediterranean cuisines.

 

Ingredients

For the Vegetables & Gnocchi:

• 2 packets gnocchi

• 2 fennel bulbs, sliced

• 1 large butternut squash (800g), cubed into 2cm pieces

• 4 mixed peppers (combination of red, yellow, and green), chunked

• 600g baby potatoes, halved

• 1 large aubergine (or 1.5 medium), 2cm cubes

• 2 medium courgettes, chunked

• 3 red onions, wedged

• 150g mixed olives

• 4 tbsp olive oil

• 3 tbsp lemon-infused olive oil

• 1 tbsp dried oregano

• 1.5 tsp sea salt

• 1 tsp fresh ground black pepper

For the Chicken:

• 8-9 chicken thighs (about 1.2kg total)

• 6 tbsp basil pesto

• 1 tsp salt

• ½ tsp black pepper

To Finish:

• 2 cans (400g each) lentils, drained and rinsed

• 30g fresh dill, chopped

• 30g fresh parsley, chopped

• 20g fresh basil leaves

• 300g crumbled feta

• 2 tbsp lemon-infused oil for final drizzle

 

Instructions

1. Preparation:

• Preheat oven to 200°C (400°F)

• Position racks in upper and lower third of oven

• Line two large sheet pans (approximately 40x60cm) with parchment

2. Vegetable Prep:

• Cut all vegetables consistently to 2cm pieces

• In a large bowl, toss vegetables with oils and seasonings

• Divide between two pans, ensuring single layer

• Leave space for chicken if cooking on same pans

3. Chicken Method:

• Season chicken with salt and pepper

• Coat thoroughly with pesto

• Place on top of vegetables

• Cook 35-40 minutes until internal temp reaches 75°C

4. Cooking Process:

• Roast vegetables 35-40 minutes total

• Rotate pans between racks at 20-minute mark

• Toss vegetables gently

• Check for doneness: vegetables should be tender, gnocchi slightly crispy, potatoes easily pierced

5. Final Assembly:

• Remove from oven

• Add drained lentils immediately

• Let rest 5 minutes

• Add fresh herbs

• Crumble feta

• Drizzle with lemon oil

Chef's Tips

• Use two ovens if available for faster cooking

• Rotate pans between oven racks for even cooking

• Keep warm by covering with foil if serving isn't immediate

• Consider preparing an extra tray of vegetables for hearty eaters

Storage & Reheating

• Leftovers keep well for 3 days in airtight containers

• Reheat in oven at 180°C for 10-15 minutes

• Add fresh herbs and feta after reheating