Whole Roasted Chicken with Herb Vinaigrette

Cook time 1 hour
Servings 4


4 tbsp extra virgin olive oil

1.6-1.8kg whole chicken

1 butter lettuce, leaves separated and washed

3 sprigs of tarragon, finely chopped

3 sprigs of parsley, finely chopped

½ bunch of chives, finely chopped

2 tbsp dijon mustard

1 tsp baby capers

1 clove garlic finely chopped

1 tbsp white wine vinegar

Salt & pepper

Whole Roasted Chicken with Herb Vinaigrette


Remove the chicken from the fridge 45 minutes before cooking and pat dry (even better air dry in the fridge overnight). Preheat the oven to 190°C.

Drizzle with 1 tablespoon of the oil over chicken and season with salt and pepper. Roast in the oven for 50 minutes. To test if the chicken is cooked, pierce between the breast and leg with a sharp knife. If the juices run clear, it is ready. Once cooked allow the chicken to rest for 20-30 minutes before cutting into 8 pieces.

For the vinaigrette, using the back of your knife squash the chopped garlic with a small pinch of salt to form a paste. Place into a bowl with the mustard, herbs, capers, vinegar and remaining oil. Add pepper and check the seasoning to see if it requires a little more salt.

Arrange salad leaves on a large oval plate. Place chicken on top. If there are any juices remaining on the board, add to the vinaigrette. Drizzle vinaigrette over the chicken and serve.