Roast Chicken Vinaigrette
Recipe GLPR5424c20c7b7336
A Mediterranean-inspired roasted chicken infused with sage-lemon butter under the skin, surrounded by roasted potatoes, garlic, sweet peppers, tomatoes, and tender courgettes. The pan juices are finished with a bright red wine vinaigrette and drizzled over the succulent meat and vegetables. Perfect for a sophisticated dinner that serves a crowd.
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Ingredients
140g unsalted butter, softened
½ lemon, juice only
small bunch fresh sage, leaves only, roughly chopped
1 whole chicken, approximately 1.6 kg (3 lb 8 oz)
1 head garlic, broken into cloves with skins intact
600g small potatoes, scrubbed and halved if large
1 tbsp olive oil, divided
2 red peppers, halved and deseeded
200g baby plum tomatoes, skin lightly 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
salt and freshly ground black pepper to taste
Directions
Preheat the oven to 180°C (160°C fan or gas mark 4). In a bowl, combine the softened butter with lemon juice, chopped sage, and a pinch of salt and pepper. Gently separate the skin from the chicken starting at the breast cavity—work your fingers underneath carefully, moving around the legs while avoiding any tears to the skin. Spread the herb butter evenly under the entire skin. Season the cavity with salt and pepper, then stuff it with half of the garlic cloves, keeping their skins on.
Scatter the halved potatoes and remaining garlic cloves in the base of a large roasting tray. Drizzle with half of the olive oil. Place the prepared chicken on top of the vegetables, positioning it breast-side up.
Arrange the pepper halves around the chicken. Place a crushed garlic clove and one-quarter of the plum tomatoes into each pepper half. Drizzle the peppers and tomatoes with the remaining olive oil and season with salt and pepper. Pour the chicken stock around (not over) the chicken. Transfer the tray to the preheated oven.
Roast for 1 hour. After 1 hour, add the courgette chunks, tossing them gently in the pan oils and seasoning with salt and pepper. Continue roasting for approximately 50 minutes more, until the chicken's internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh, and the juices run clear when the thigh is pierced.
Remove the chicken and vegetables from the oven. Transfer to a serving platter and let the chicken rest, uncovered, for 30 minutes before serving.
While the chicken rests, prepare the vinaigrette: whisk together the Dijon mustard, red wine vinegar, and extra-virgin olive oil. Season with salt and pepper to taste.
Pour the pan juices into a small saucepan, skimming away any excess fat from the surface with a spoon. Place the pan over medium heat and bring the juices to a gentle boil. Remove from heat and whisk in the prepared vinaigrette until well combined.
Spoon the warm vinaigrette over the rested chicken and roasted vegetables. Serve family-style on the platter.
