Hey guys, hope you're well. I'm gonna show you how to make the most gorgeous
Roast chicken Margherita. This is a roast chicken dish like you've never seen
before. It's fun, it's delicious, it's super-easy and it's one of my recipes
from my brand new cookbook "7 Ways". Now "7 Ways" is all about doing
seven really exciting ways with the things that you normally buy every week,
right. So this is in the whole chicken chapter, super straightforward and I know
you guys know how to roast a chicken and my job is to give you exciting things to
do with that chicken. So, Roast chicken Margherita, we're in
Italy. Tomatoes – Margherita, basil – Margherita. And I'm not going to do roast potatoes
I'm gonna make big giant gnocchi stuffed with the mozzarella. So let me show you
how bloomin' easy it is, right. Tomatoes off the vine. Right, cut it in half like
this, into a tray. Get yourself about 1.5 kilos of those tomatoes. I'm gonna put
two bulbs of garlic in their skins. Now when you slow roast the garlic with the
tomatoes inside those skins, it's gonna be mild and tender and fragrant, and it's
gonna be absolutely delicious. We're gonna go salt, pepper. We're gonna
put a nice swig of vinegar in there, red wine vinegar. Go in with some olive oil
Rip the basil off into there. Get the stalks, put that inside the cavity of the
chicken and then what we can do is season the tomatoes, the garlic, oil,
vinegar, then we can take some of that oil and vinegar and rub it over a
chicken. And then the little clever tricks don't stop there. Let me just wash
my hands. Now the genius thing here is we're gonna take the chicken and we're
gonna put it directly onto the bars here like that and we'll put the tomatoes
underneath. By putting the chicken directly on the bars it'll roast 360
degrees. The skin will go crispy, the fat will render, it will drip all the
goodness onto the tomatoes making them so tasty. So that will cook for about an
hour and 20 minutes, hour and 30 minutes at 180°C, which is 350°F
Here, I've been boiling some potatoes, so just drain your potatoes and
then back into the pan. Now with these potatoes I've left the skin on, you can
peel it if you want, but I want to mash these. Salt,
pepper, and then we go from mashed potato to a gnocchi. You want to add about a
heaped tablespoon or 50g of plain flour. Mash this up now and we can just scoop
it out onto a board and this is where we start having fun. So in this book I
wanted to use ingredients that you can get in a regular supermarket and I
wanted to turn the everyday and mundane into something exciting and I think this
might just do it. So divide this mashed potato up into 12 balls and they'll
be quite chunky, and then stick your finger right in the middle giving you
that nice place to hide 12 chunks of your cheese. So just slice it up. Get
yourself a baking tray, oil it up so they go nice and crispy. Chunk of cheese,
chunk of potatoes, hole in the middle, push it in like that and then simply
close it up. It's child's play. It's gonna be amazing. These want to roast for about
an hour and that's perfect timing – the chicken's been in for like, you know, 10-15
minutes. This will go on the bottom of the oven. One more hour and they'll be
gorgeous and I'll show you what to do next. OK, so the chicken I reckon is
cooked now. It's at time and have a look at that. Golden roasted chicken, beautiful
slow-roasted tomatoes. Look how juicy and amazing that they are. So everything that
would normally make a lovely gravy is now in there, it's gonna be amazing
So I'll take the chicken off and I'll put it straight into here and let that
rest. So there's the chicken and tomato part and then here, this is the bit
that's gonna get all your friends talking. Roasted giant smoked mozzarella-stuffed
gnocchi. Come on! So I love to serve this with a
little bit of extra fresh basil. Gorgeous colours. Just give it a little baste and
let it rest for 10 minutes. Let's take some chicken first. That cooking directly
onto the rack is brilliant because you get this beautifully rendered skin
but it also allows you to roast all around. We can take a nice little bit of
the drumstick. Get some of those beautiful tomatoes, look at that, so juicy
I'll squeeze the garlic out. Take some juice and put it over the
chicken as well. Let's get one of these gnocchi. Look at that! And then just a few
little bits of lemony rocket. That is a roast dinner with a little bit of
difference. You've got the juices, you've got the crispy but soft roasted
gnocchi potatoes with the oozy smoked mozzarella in there, the sweet tomatoes
Look at those! So there you go, guys, a beautiful recipe from my brand new book
"7 Ways". It does what it says on the book. It gives you seven ways with the
ingredients that you guys buy most of the time and makes them really exciting. Go on
Enjoy