Roast chicken vinaigrette

• Ready in 2h 20m

• Serves 4

• 662 calories

• 45.42g carbs

Roast chicken vinaigrette takes about 2 hours and 20 minutes from beginning to end. This recipe serves 4 and costs $2.88 per serving. One portion of this dish contains approximately 15g of protein, 49g of fat, and a total of 662 calories. It is a good option if you're following a gluten free and fodmap friendly diet. This recipe is liked by 12 foodies and cooks. It works well as a main course. It is brought to you by BBC Good Food. If you have courgettes, juice of lemon, sage, and a few other ingredients on hand, you can make it.

14 ingredients

1. 5 oz butter
2. 1/2 juice of lemon
3. 1 small bunch sage
4. 8 oz chicken
5. 1 head garlic
6. 1 lb potatoes
7. 1 tbsp olive oil
8. 2 peppers
9. 7 oz baby plum tomatoes
10. 1 cups chicken stock
11. 4 large courgettes
12. 1 tsp dijon mustard
13. 1 tbsp red wine vinegar
14. 3 tbsps olive oil

Instructions

1. Heat oven to 180C/160C fan/gas
2. 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.
3. 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.
4. Fill each pepper half with a crushed garlic clove and a quarter of the plum tomatoes, drizzle with remaining olive oil and season.
5. Place around the outside of the chicken and pour over the stock.
6. Roast for 1 hr 50 mins or until the juices run clear.
7. Add the courgettes after 1 hr, tossing them in the oil in the pan.
8. Remove and allow to rest for 30 mins, then place the chicken and veg on a serving plate.
9. 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.