Roasted Chicken, Vegetables & Gnocchi

December 03, 2017 07:08 AM

Edward Fredrich, of Longfellows Restaurant, pairs with Todd Garofano of the Saratoga Convention & Tourism Bureau to talk about Saratoga Restaurant Week and prepare a delicious chicken dish, all in the Let's Eat Kitchen.

Fall Roasted Chicken with Harvest Vegetables and Sweet Potato Gnocchi for Two

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  • 2 Piece 10-12 Ounce Airline Chicken Breast
  • ¼ Cup Extra Virgin Olive Oil
  • 2 Cloves Garlic, Chopped
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • ½ Teaspoon Rosemary, Finely Chopped


Preheat oven to 350 degrees.  Mix together the olive oil, garlic, salt, pepper and rosemary and then rub the chicken until fully coated.  Place the chicken on a roasting pan and place in oven until internal temperature reaches 165 degrees, approximately 30 minutes. 



  • 8 Ounces Sweet Potato Gnocchi
  • 1 Cup Baby Spinach
  • 1 Tablespoon Fresh Sage, Chiffonade
  • 4 Ounces Butter
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Pepper

    Bring a 2 quart pot of water to a boil and salt lightly.  In a separate pan sauté the fresh sage in the butter and add the spinach to wilt it.  Meanwhile drop the gnocchi into the boiling water for about 3 minutes, until it floats.  Drain the gnocchi well then add to the sauté pan and season with salt and pepper. 


    Roasted Winter Vegetable

  • 8 Ounces Butternut Squash, Yams, and Rutabaga, Medium Dice
  • 2 Tablespoon Wild Hill Maple Syrup
  • 1/8 Teaspoon Cinnamon
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • Preheat oven to 350 degrees.  Bring a 2 quart pot of water to a boil and salt lightly.  Place the vegetables into the water and cook for about 15 minutes, until vegetables are slightly soft.  Drain the vegetables and toss with the remaining ingredients.  Place onto a greased pan and place in the oven for about 15 minutes, they begin to brown and are al dente.

    Place the vegetables onto the plate as well as the gnocchi (saving the butter sauce from the pan), then lean the roasted chicken over the 2 sides and drizzle the butter sauce over the chicken.  Garnish with micro rainbow greens and bon appetite. 



Joel Landas

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