Roasted Whole Chicken With Gluten-Free Parisian Gnocchi & Roasted Winter Squash


Serves 4 to 6


Roasted Butterflied Chicken

  • One whole Smart Chicken, spatchcocked*

  • Kosher salt & freshly ground black pepper

*To spatchcock (or butterfly) a whole chicken, start with the bird on a clean cutting board. Using kitchen shears, cut along each side of the chicken’s spine to the remove the backbone. (Save the backbone for chicken stock or transfer to an air-tight bag, seal, and freeze for future use). After the backbone is cut out, flip the bird over and press down hard to flatten the breastbone.


Preheat the oven to 475°F. On the stovetop, heat a large, oven-safe frying pan over high heat. (Use a pan big enough to fit the bird that can withstand high heat in the oven, such as cast iron.) Swirl in oil. While the pan heats up, make sure the bird is patted as dry as possible. When the pan is very hot, gently place the bird (skin side down) in the pan. Season the top of the bird with salt and pepper. Immediately place the entire pan in the oven and cook for 10 minutes. Carefully remove the pan from the oven. Flip the bird over. The skin should be golden and crisp. Generously season the skin side with salt and pepper. Return pan to the oven. Roast another 25 to 30 minutes, or until the thickest portion of the thigh registers 165°F on an instant-read thermometer. Remove from oven, transfer chicken to a plate, and tent with aluminum foil to keep warm.

Ingredients (for the Gluten-Free Gnocchi)

  • ¼ cup butter

  • 4 ounces water

  • ? teaspoon salt

  • ½ cup gluten-free 1-to-1 baking flour blend

  • ? teaspoon xanthan gum

  • 2 to 3 eggs

  • ¼ cup pecorino cheese

  • 1½ tablespoons brown mustard

  • Butter, for serving

  • ¼ cup chopped parsley


In a non-reactive saucepan, combine butter, water, and salt and bring to a simmer, then reduce heat. Meanwhile, in a bowl, completely mix the xanthan gum and flour together. Use a wooden spoon to add the flour mixture to the water mixture. Remove from heat and mix completely. Return the pan to low heat and cook gently for 2 to 3 minutes.

Transfer the gnocchi mixture to the bowl of a stand mixer. Mix on low until the dough is cool. With the mixer running, add the first two eggs one at a time, allowing each to fully incorporate before adding the next.

Mix in the pecorino, parsley, and mustard. The dough should pull away from the side of the mixing bowl slightly, and should not be overly tacky, which indicates that you have added enough egg and do not need the one you had reserved. Let the mix cool again, and place in a piping bag with no tip. Using scissors, portion quarter-sized portions into boiling salted water. Boil 5 to 7 minutes depending on size, then remove from water and let cool.

Ingredients (for the Roasted Winter Squash)

  • 1 large butternut squash peeled, removed of seeds, and cut into 1-inch chunks

  • 3 tablespoons olive oil

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper


Preheat the oven to 400°F.

Spread the squash onto a sheet pan, drizzle with olive oil, and season with salt and pepper. Toss well. Arrange the squash in a single layer and roast (turning once with a metal spatula) for 25 to 30 minutes or until tender.

To serve, sauté the gnocchi and roasted squash in brown butter until golden, then toss with freshly chopped parsley. Serve with roasted chicken.

Recipe created by Leah Di Bernardo, E.A.T., Temecula, California