One-Pot Tomato & Olive Chicken with Gnocchi

On the table in 60mins

Serves 4


  • 4 large chicken thighs
  • 1 small lemon, zest & juice
  • 3 tbsp. olive oil, plus extra for drizzling
  • 2 garlic cloves, peeled & crushed
  • Salt & black pepper to taste
  • Few thyme sprigs
  • 4 tbsp. breadcrumbs
  • 1 tbsp. flat-leaf parsley, roughly chopped
  • 1 x 500g pack potato Gnocchi
  • 120ml water, boiling
  • 2 x 190g jars Sacla’ Tomato & Olive Intenso


  1. Preheat oven to 190°C/375°F/Gas mark 5
  2. Place the chicken in an ovenproof dish with lemon juice, a drizzle of olive oil, half the garlic and seasoning
  3. Rub well to coat and sprinkle with thyme
  4. Roast on middle shelf for 20-25 minutes until golden, basting once or twice
  5. Drain off any excess oil
  6. Meanwhile, pour the rest of the oil into a small non-stick frying pan over a moderate heat
  7. Add the rest of the garlic and the breadcrumbs
  8. Fry for 3-4 minutes, or until crisp and golden, stirring frequently
  9. Remove from heat, add the parsley and lemon zest and set aside
  10. Cook the gnocchi in a pan of boiling, salted water for 2-3 minutes or until they float to the surface
  11. Drain in a colander
  12. Pour the Sacla’ Stir-in around the chicken with 120ml boiling water
  13. Carefully stir in the gnocchi, and bake for a further 5-8 minutes, until chicken is cooked through and sauce is piping hot
  14. Remove from oven, scatter over the breadcrumbs mixture and serve

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