Roast Chicken with Pan-Sauce Vinaigrette

During all of the crazy snow we had this winter, my in-laws were visiting and had their flight cancelled. Not normally a big problem but the grocery stores were stripped clean of essentials which made meal-planning tricky. I was lucky that I had already picked up ingredients for this, originally thinking it would just be for the four of us, but it ended up feeding the six of us with leftovers. And, it was so easy!

It’s not the most beautiful chicken…although you can put the chicken back in the oven to brown it more if desired (I didn’t bother).

What made it look even better? My mother-in-law actually carved the chicken for me which was awesome! I also roasted some more carrots, celery, and potatoes to go with it. If you want something easy but delicious, I recommend this.

Directions for Roast Chicken with Pan-Sauce Vinaigrette

Adapted from Everyday Dorie

  • Olive oil
  • A bunch of carrots, sliced into 1-inch thick rounds
  • 1 shallot, sliced and rinsed, then patted dry
  • A few sprigs fresh thyme
  • A few sprigs fresh rosemary
  • A few sprigs fresh sage
  • 2 bay leaves
  • Salt and ground pepper
  • 1 chicken (about 4-5 pounds)
  • 1/2 lemon
  • 1 head garlic, cut horizontally in half
  • 3/4 cup white wine
  • 1/2 cup water
  • 2 teaspoons Dijon mustard
  • 3 Tablespoons rice vinegar (the recipe called for sherry vinegar)

Prepare a rack in the oven to have room for your Dutch oven. Preheat the oven to 450 degrees F. Put a couple tablespoons of the olive oil in a 5 quart Dutch oven. Add the carrots, shallot, 1 bay leaf, and 2 sprigs each of the thyme, rosemary, and sage. Add some salt and pepper.

Rub the chicken with another tablespoon of oil, and season it with salt and pepper. Stuff the remaining thyme, rosemary, sage and bay leaf inside the chicken (I actually forgot this and it was still fine). Put the chicken in the Dutch oven. Squeeze juice from the lemon on top of the chicken. Put the halves of the garlic cut side down on either side of the chicken. Pour the wine in the pot.

Cover the pot and put it in the oven for 90 minutes, or until cooked through.

Transfer the chicken to a platter and cover it loosely with foil while you prepare the sauce.

Discard the herbs from the pot. Remove the garlic and squeeze the softened cloves into a bowl and mash them into a paste. Whisk in the mustard and vinegar, then add more salt and pepper. Add 1/2 cup of water to the pot. Slowly whisk the garlic mixture into the pot. Use a blender or immersion blender to puree the vegetables until smooth. Serve with the chicken.

Directions for Roast Chicken with Pan-Sauce Vinaigrette (without pictures)

Adapted from Everyday Dorie

  • Olive oil
  • A bunch of carrots, sliced into 1-inch thick rounds
  • 1 shallot, sliced and rinsed, then patted dry
  • A few sprigs fresh thyme
  • A few sprigs fresh rosemary
  • A few sprigs fresh sage
  • 2 bay leaves
  • Salt and ground pepper
  • 1 chicken (about 4-5 pounds)
  • 1/2 lemon
  • 1 head garlic, cut horizontally in half
  • 3/4 cup white wine
  • 1/2 cup water
  • 2 teaspoons Dijon mustard
  • 3 Tablespoons rice vinegar (the recipe called for sherry vinegar)

Prepare a rack in the oven to have room for your Dutch oven. Preheat the oven to 450 degrees F. Put a couple tablespoons of the olive oil in a 5 quart Dutch oven. Add the carrots, shallot, 1 bay leaf, and 2 sprigs each of the thyme, rosemary, and sage. Add some salt and pepper.

Rub the chicken with another tablespoon of oil, and season it with salt and pepper. Stuff the remaining thyme, rosemary, sage and bay leaf inside the chicken (I actually forgot this and it was still fine). Put the chicken in the Dutch oven. Squeeze juice from the lemon on top of the chicken. Put the halves of the garlic cut side down on either side of the chicken. Pour the wine in the pot.

Cover the pot and put it in the oven for 90 minutes, or until cooked through. Transfer the chicken to a platter and cover it loosely with foil while you prepare the sauce.

Discard the herbs from the pot. Remove the garlic and squeeze the softened cloves into a bowl and mash them into a paste. Whisk in the mustard and vinegar, then add more salt and pepper. Add 1/2 cup of water to the pot. Slowly whisk the garlic mixture into the pot. Use a blender or immersion blender to puree the vegetables until smooth. Serve with the chicken.

 

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