Roast chicken vinaigrette

Roast chicken vinaigrette

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(4 ratings)

Prep: 20 mins Cook: 2 hrs


Serves 4
The flavours of this one-pot dish marry beautifully, with the vinaigrette a welcome, summery change from traditional gravy

Nutrition and extra info

Nutrition: per serving

  • kcal962
  • fat65g
  • saturates28g
  • carbs36g
  • sugars9g
  • fibre5g
  • protein60g
  • salt0.73g


  • 140g unsalted butter, softened
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • small bunch sage, leaves only, roughly chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • whole chicken, about 1.6kg/3lb 8oz



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 head garlic, broken into cloves in the skins



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 600g small potatoes, scrubbed, cut in half if large



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

For the vinaigrette

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


  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.

  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.

  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.

  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.

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Comments, questions and tips

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5th Sep, 2015
Delicious alternative to a traditional roast chicken. I was so impressed, I will make it for friends next time. Made exactly as per recipe and it was perfect. Make sure you have some crusty bread to mop up the delicious sauce.
marmiteetponpon's picture
15th May, 2014
check this scrumptious oven roasted chicken with herbs and citrus at marmite et ponpon
21st Apr, 2013
very nice but courgettes were a bit bitter so will replace with green beans next time.
10th Aug, 2010
Yummy, used about half of suggested amount of butter, otherwise pretty much followed recipe.Made a really nice change, rescued a miserable August Sunday when it wasnt fit to BBQ as it was a good variation on the usual roast (was also a good way of using up glut of courgettes). Gave the veg another 10 mins to colour while chicken rested.Also served with leeks and green beans. Will make again.
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