This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie. Roast Chicken with Pan-Sauce Vinaigrette sounded right up my alley – we love a good roast chicken around these parts! And the vinaigrette is the game changer:
When the chicken’s cooked through, pour off the pan juices, crush the tender garlic and add sharp mustard and vinegar to make a vinaigrette that’s as good over salad greens as over the chicken.
(from the New York Times version of the recipe, here.)
I happened to have bone-in, skin-on chicken thighs on hand so I decided to modify the recipe to make a (more or less) one-pan dish. Eight chicken thighs and the vegetables I wanted to roast and serve along with it (Dorie just includes a carrot and a shallot which are discarded after the chicken roasts) and all the herbs plus lemon were roasted snugly in one braiser…
I roasted the dish at 425˚F for around 45 minutes and it was nicely browned…
(yes this is my beloved Le Creuset braiser in Cerise! <<< affiliate link but I love and use this pan so often!!
I removed the chicken and vegetables to get at the pan juices for the vinaigrette and they fit nicely in my Falcon enamelware roasting dish (<<< also an affiliate link but I lugged a lot of Falcon items home from Australia on one trip and I LOVE them!) to serve:
The roast chicken and veg are nothing special (meaning it’s a technique I use all the time), per se but it’s the VINAIGRETTE that is the star of the show here. It was fabulous drizzled over the chicken and veg on the day I made this and also on salad. The vinaigrette kept nicely in the fridge for a few days (it thickened considerably in the fridge but a few seconds in the microwave helped out there) and we used it on salads and leftovers. PERFECTION! It’s the roasted garlic and the pan juices that are mashed and mixed into an otherwise ordinary vinaigrette that raise the bar here. I’ll be making the vinaigrette again FOR SURE!
Get the recipe for Roast Chicken with Pan-Sauce Vinaigrette on p 128 of Dorie Grenspan’s Everyday Dorie or a version of it, here.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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Your dish looks great. I learned from you to add more vegetables to Dorie’s dishes and keep them after roasting. Glad this was a hit for you.
It’s always a good idea to add more vegetables!
The roast looks exceptionally good. Too bad it doesn’t taste as good as it looks!
??? We LOVED this, I guess my post wasn’t clear? I added a sentence about the chicken and vegetables being nothing special because it’s a technique I use at least twice a month, if not more!)
Good idea on the thighs… we would have probably enjoyed ours more that way since the meat is more moist and flavorful.
yum–I’ll definitely try this with thighs, as I rarely undertake roasting a whole chook for the two of us.