https://tablenspoon.com
Start Reading Mode
Print
0 0

One Pot Roast Chicken with vinaigrette

An easy and super versatile recipe that that is great as is or can be adapted to your own tastes.  A friend recommended the recipe as one of her “go-to” meals.  The herbs and juices infuse the chicken as it’s snugly cooked in a pot to create the flavors to later whisk up the vinaigrette. The vinaigrette not only used on the chicken but poured over a crunchy, fresh salad on the side.

The recipe is from Dorie Greenspan who is a frequent contributor to the New York Times.  The article that goes with this recipe is definitely worth reading.  It blends together memories, smells and food through an experience she had in Paris.  Food is such a significant part of our memories.

The recipe here is almost exactly as presented in NYT cooking, though I added some extra ingredients to the salad.

One Pot Roast Chicken with vinaigrette

An easy and super versatile recipe that that is great as is or can be adapted to your own tastes.  A friend recommended the recipe as one of her “go-to” meals.  The herbs and juices infuse the chicken as it’s snugly cooked in a pot to create the flavors to later whisk up the vinaigrette. The vinaigrette not only used on the chicken but poured over a crunchy, fresh salad on the side.

The recipe is from Dorie Greenspan who is a frequent contributor to the New York Times.  The article that goes with this recipe is definitely worth reading.  It blends together memories, smells and food through an experience she had in Paris.  Food is such a significant part of our memories.

The recipe here is almost exactly as presented in NYT cooking, though I added some extra ingredients to the salad.

Posted by

Share it on your social network:

Or you can just copy and share this url

Ingredients

Recipe serves: 4
1/4 cup olive oil
1 medium onion (preferably yellow), trimmed, peeled and cut into eighths
1 head garlic, cut crosswise
5 fresh thyme sprigs
5 fresh rosemary sprigs
1-4 pound whole chicken, or about the equivalent
1/2 lemon
3/4 cup white wine
salt and pepper, for seasoning
vinaigrette
1/2 cup water
2 teaspoons Dijon mustard
2 tablespoons wine vinegar (best is sherry)
optional: 1 tablespoon walnut oil
salad
4 handfuls of salad greens, butter lettuce is the best
4 chives, finely chopped
1/2 carrot, finely grated
any leftover vegetables, broccoli, green beans, zucchini, roughly chopped
optional: fresh or store bought plain croutons
print ingredients

recipe box

You need to login or register to bookmark/favorite this content.

Share
One Pot Roast Chicken with vinaigrette
Posted by
  • time
    1 hour 30 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • 1/4 cup olive oil
  • 1 medium onion (preferably yellow), trimmed, peeled and cut into eighths
  • 1 head garlic, cut crosswise
  • 5 fresh thyme sprigs
  • 5 fresh rosemary sprigs
  • 1-4 pound whole chicken, or about the equivalent
  • 1/2 lemon
  • 3/4 cup white wine
  • salt and pepper, for seasoning

  • vinaigrette

  • 1/2 cup water
  • 2 teaspoons Dijon mustard
  • 2 tablespoons wine vinegar (best is sherry)
  • optional: 1 tablespoon walnut oil

  • salad

  • 4 handfuls of salad greens, butter lettuce is the best
  • 4 chives, finely chopped
  • 1/2 carrot, finely grated
  • any leftover vegetables, broccoli, green beans, zucchini, roughly chopped
  • optional: fresh or store bought plain croutons

Directions

1
Done

Preheat oven to 450F.
2
Done

Pour 3 tablespoons of the olive oil into a Dutch oven large enough to hold the chicken, then toss in all but 1 piece of the onion.

3
Done

Add the garlic and 4 sprigs each of the thyme and rosemary. Stir to coat, then season generously with salt and pepper.

4
Done

Pat the chicken dry, season the inside with salt and pepper, and tuck in the remaining piece of onion and herb sprigs.

5
Done

Rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Squeeze the juice from the lemon half over the bird, and then pop the lemon inside it with the herbs and onion.

6
Done

Place the chicken into the pot, breast side up. Pour in the wine and cover with lid.
7
Done

Roast the chicken for 60 minutes, then check on to see if thickest part of thigh has reached 165 degrees. If it’s not done, remove the lid and continue to roast until done, 15 to 30 minutes more.

8
Done

In order to create more color on chicken, change oven to broil setting and allow to brown for 3-4 minutes, you need to watch it!
9
Done

While the chicken is cooking, clean salad greens and toss with all ingredients. Refrigerate until ready to use.
10
Done

Transfer the chicken to a platter, keep all juices in pot, cover loosely with a foil tent, and let rest while making the vinaigrette
11
Done

Pour off the pan drippings into a large bowl or liquid measuring cup including the onions, herbs and garlic.
12
Done

Measure out 6 tablespoons of the dripping and return them to the pot. You can discard the rest of the drippings.
13
Done

Place the pot over medium heat, pour in 1/2 cup water, and boil for a couple of minutes, scraping the bottom of the pan to pick up any stuck bits. You should have about 1/3 cup of drippings; if they’re very chunky, strain them when you add them to the vinaigrette.
14
Done

Remove the garlic from drippings taking 6-8 cloves, and mashing them up in a medium bowl. Add the mustard, then whisk in the vinegar. Slowly whisk in the liquid drippings you just made, followed by the walnut oil, if using. Taste for salt and pepper, then pour the vinaigrette into a small pitcher. I think this part could also be done in a NutriBullet or small food processor.
15
Done

Remove salad from refrigerator and toss with about 2 tablespoons of the vinaigrette, taste and add salt and pepper, toss and taste again, adding more dressing or seasoning as needed.
16
Done

Carve the chicken, cutting it into quarters or eighths, and arrange on the platter. Pour over a little of the vinaigrette and place rest of the sauce at the table for additional flavoring.

Other Ideas

© 2018 table&spoon. All rights reserved. Website by freehand.