Roast Chicken with Gravy Vinaigrette
A whole spatchcocked chicken roasted atop caramelized lemon, shallots, and garlic, then finished with a bright vinaigrette made from the pan drippings, Dijon mustard, honey, and reduced stock. The result is crisp‑skin chicken with a tangy, slightly sweet sauce that pairs perfectly with the sweet roasted aromatics.
Maker: Zachary Neman
From: Instagram(view original)
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Cooking context
1 hr 35 min estimated total time for 4 servings.
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Ingredients
- 1 whole chicken
- to taste salt
- 4 shallots
- 6 garlic cloves
- 1 cup chicken stock
Gravy Vinaigrette
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 roasted garlic
- 1 lemon
- 1 cup reduced chicken stock
Instructions
- 1Preheat the oven to 425°F (428°F).
- 2Pat the spatchcocked chicken dry with paper towels and season it generously with salt on both sides.
- 3Place a large oven‑proof skillet on the stovetop and add 1 tbsp of olive oil; heat over medium until shimmering.
- 4Add the lemon halves, quartered shallots, and whole garlic cloves to the skillet; sauté for about 5 minutes, stirring occasionally, until the aromatics are lightly caramelized and fragrant.
- 5Arrange the seasoned chicken, skin side up, on top of the caramelized aromatics in the skillet.
- 6Transfer the skillet to the preheated oven and roast for 45–55 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (165°F) and the skin is golden‑brown and crisp.
- 7While the chicken is roasting, remove the chicken backbone and neck, place them in a small saucepan with 1 cup of chicken stock, and simmer over medium‑low heat until the liquid reduces by about half, forming a flavorful reduced stock.
- 8When the chicken reaches the target temperature, remove the skillet from the oven and let the bird rest, loosely covered with foil, for 10 minutes before carving.
- 9While the chicken rests, whisk together the roasted garlic and lemon from the skillet, the reduced chicken stock, 1 tbsp Dijon mustard, 1 tbsp honey, and the remaining 2 tbsp olive oil until the mixture is smooth and emulsified, creating the gravy vinaigrette.
- 10Carve the rested chicken, arrange the roasted shallots and garlic on a serving platter, and drizzle the vinaigrette over the slices just before serving.
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Frequently asked questions
- How long does it take to make Roast Chicken with Gravy Vinaigrette?
- About 1 hour 35 minutes in total: 20 minutes of prep and 1 hour 15 minutes of cooking.
- How many servings does this Roast Chicken with Gravy Vinaigrette recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Roast Chicken with Gravy Vinaigrette recipe come from?
- It was shared by Zachary Neman on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.