Name: Roast chicken vinaigrette
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 140g unsalted butter softened; juice ½ lemon; small bunch sage leaves only, roughly chopped; whole chicken about 1.6kg/3lb 8oz; 1 head garlic broken into cloves in the skins; 600g small potatoes scrubbed, cut in half if large; 1 tbsp olive oil; 2 red peppers halved and deseeded; 200g baby plum tomatoes skin slashed with a knife; 300ml chicken stock; 4 large courgettes cut into large chunks; 1 tsp Dijon mustard; 1 tbsp red wine vinegar; 3 tbsp extra-virgin olive oil

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Roast chicken vinaigrette

Roast chicken vinaigrette

Matt Tebbutt

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Serves 4

Easy

Prep: 20 mins

Cook: 2 hrs

A star rating of 4.6 out of 5.5 ratingsRate

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The flavours of this one-pot dish marry beautifully, with the vinaigrette a welcome, summery change from traditional gravy

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A star rating of 4.3 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

140g unsalted butter

softened
juice ½ lemon
small bunch sage

leaves only, roughly chopped
whole chicken

about 1.6kg/3lb 8oz
1 head garlic

broken into cloves in the skins
600g small potatoes

scrubbed, cut in half if large
1 tbsp olive oil
2 red peppers

halved and deseeded
200g baby plum tomatoes

skin slashed with a knife
300ml chicken stock
4 large courgettes

cut into large chunks

For the vinaigrette

1 tsp Dijon mustard
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil

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Nutrition: per serving

kcal962
fat65g
saturates28g
carbs36g
sugars9g
fibre5g
protein60g
salt0.73g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. 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. 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.
step 2

Fill each pepper half with a crushed garlic clove and a quarter of the plum tomatoes, drizzle with remaining olive oil and season. Place around the outside of the chicken and pour over the stock.
step 3

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. Remove and allow to rest for 30 mins, then place the chicken and veg on a serving plate.
step 4

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.

Recipe from Good Food magazine, July 2010

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A star rating of 4.6 out of 5.5 ratings

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