How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roast Chicken with Oven-Dried Tomato Vinaigrette?

You need 16 ingredients. The key ingredients include: Three 3-pound chickens, rinsed, Salt and freshly ground pepper, 3 lemon halves, 6 shallots, peeled, and more.

Is Roast Chicken with Oven-Dried Tomato Vinaigrette suitable as salads?

Yes, Roast Chicken with Oven-Dried Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Roast Chicken with Oven-Dried Tomato Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Chicken with Oven-Dried Tomato Vinaigrette Recipe

Name: Roast Chicken with Oven-Dried Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Three 3-pound chickens, rinsed; Salt and freshly ground pepper; 3 lemon halves; 6 shallots, peeled; 6 garlic cloves, peeled; 1 1/2 bunches (1 1/2 ounces) tarragon, plus 1 tablespoon finely chopped tarragon leaves; 6 large thyme sprigs; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1 1/2 teaspoons herbes de Provence; 1 cup water; 24 Oven-Dried Tomatoes; 1 tablespoon Dijon mustard; 1 tablespoon whole-grain mustard; 3 1/2 tablespoons sherry vinegar; 1 teaspoon honey; Tabasco sauce

Roast Chicken with Oven-Dried Tomato Vinaigrette

Eats Now Editorial Team · 648 kcal · Salads

1
Preheat the oven to 375.
2
Season the chicken cavities generously with salt and pepper.
3
Tuck a lemon half, 2 shallots, 2 garlic cloves, 1/2 bunch of tarragon and 2 thyme sprigs into each chicken cavity.
4
Tie the legs together with kitchen string.
5
Set the chickens in a large roasting pan or on a rimmed baking sheet.
6
Rub the chickens all over with the 1 tablespoon of olive oil and season with the herbes de Provence, salt and pepper.
7
2.
8
Roast the chickens in the middle of the oven for 30 minutes.
9
Add 1/2 cup of the water to the roasting pan and roast the chickens for about 50 minutes longer, basting them occasionally with the pan juices; rotate the roasting pan as necessary to cook the birds evenly.
10
The chickens are done when the juices run clear when a thigh is pierced with a knife or when an instant-read thermometer inserted in one of the thighs registers 165.
11
Preheat the broiler.
12
Broil the chickens for about 5 minutes, rotating the roasting pan, until their skin is golden and crisp.
13
Transfer the chickens to a large cutting board.
14
Pour any pan juices into a small saucepan and skim off the fat.
15
Set the roasting pan over 2 burners, add the remaining 1/2 cup of water and simmer over moderate heat, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
16
Add the liquid to the pan juices in the saucepan and boil until reduced to 1/2 cup, about 5 minutes.
17
Keep the pan juices warm.
18
Peel 12 of the oven-dried tomato halves and coarsely chop them.
19
In a medium bowl, mix the tomatoes with the Dijon and whole grain mustards, vinegar, honey, warm pan juices and the remaining 1 tablespoon of chopped tarragon.
20
Whisk in the remaining 1/4 cup of olive oil and season the vinaigrette with Tabasco, salt and pepper.
21
Spoon half of the oven-dried tomato vinaigrette onto a large platter.
22
Quarter each of the chickens and arrange the pieces on the platter.
23
Arrange the 12 remaining oven-dried tomato halves around the chicken and serve right away, passing the remaining tomato vinaigrette at the table.

Roast Chicken with Oven-Dried Tomato Vinaigrette

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