Photo: Lily Banse
Roast chicken vinaigrette
14 ingredients
20 min
Serves 4
openrecipes
The flavours of this one-pot dish marry beautifully, with the vinaigrette a welcome, summery change from traditional gravy
Estimated Nutrition (whole recipe, rough)
636
Calories
38g
Protein
30g
Fat
58g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 140g unsalted butter , softened
- juice ½ lemon
- small bunch sage , leaves only, roughly chopped
- whole chicken , about 1.6kg/3lb 8oz
- 1 head garlic , broken into cloves in the skins
- 600g small potatoes , scrubbed, cut in half if large
- 1 tbsp olive oil
- 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
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes