Roast chicken vinaigrette

Name: Roast chicken vinaigrette
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 140 grams unsalted butter, softened; 1 juice lemon; 1 small bunch sage, leaves only, roughly chopped; 227 grams whole chicken, about 1.6kg 3lb; 1 head garlic, broken into cloves in the skins; 600 grams potatoes, scrubbed, cut in half if large; 1 Tbsp olive oil; 2 red peppers halved and deseeded; 200 grams baby plum tomatoes, skin slashed with a knife; 300 milliliters chicken stock; 4 larges courgettes, cut into large chunks; 1 teaspoon Dijon mustard; 1 Tbsp red wine vinegar; 3 Tbsps extra-virgin olive oil

Roast chicken vinaigrette takes around 2 hours and 20 minutes from beginning to end. This main course has 646 calories, 17g of protein, and 49g of fat per serving. This gluten free recipe serves 4. Head to the store and pick up peppers, chicken, baby plum tomatoes, and a few other things to make it today. Users who liked this recipe also liked Roast Vegetables with Vinaigrette, Roast Strawberry Balsamic Vinaigrette, and Roast Pork Tenderloin With Mustard Vinaigrette.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Mash the butter with the lemon juice, sage and some seasoning. Gently separate the skin from the chicken using your hand start from the bottom of the breast, moving round to the legs, and be careful not to break the skin. Rub the butter underneath. Season the cavity and stuff with half the garlic cloves.

Ingredients you will need

Whole Garlic Cloves

Lemon Juice

Dry Seasoning Rub

Whole Chicken

Butter

Sage

Place the potatoes and a few of the remaining garlic cloves in the base of a large roasting tray, drizzle with half the olive oil and place the chicken on top.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Potato

Whole Chicken

Base

Fill each pepper half with a crushed garlic clove and a quarter of the plum tomatoes, drizzle with remaining olive oil and season.

Ingredients you will need

Plum Tomato

Whole Garlic Cloves

Olive Oil

Pepper

Place around the outside of the chicken and pour over the stock.

Ingredients you will need

Whole Chicken

Stock

Roast for 1 hr 50 mins or until the juices run clear.

Add the courgettes after 1 hr, tossing them in the oil in the pan.

Ingredients you will need

Zucchini

Cooking Oil

Equipment you will use

Frying Pan

Remove and allow to rest for 30 mins, then place the chicken and veg on a serving plate.

Ingredients you will need

Whole Chicken

Mix the mustard with the red wine vinegar, olive oil and seasoning. Skim any excess fat off the cooking juices and place in a small saucepan. Bring to the boil then remove from the heat and whisk in the vinaigrette. Spoon over the chicken and vegetables, then serve.

Ingredients you will need

Red Wine Vinegar