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Roast Chicken a la Vinaigrette Recipe with Parsley and Chives | Marco Pierre White

This Roast Chicken a la Vinaigrette Recipe from Marco Pierre White will make for a great roast and a great summer chicken salad.

Roast Chicken a la Vinaigrette Recipe with Parsley and Chives | Marco Pierre White

Serving: 4-6 | Prep: 15 min | Cooking: 75 min


Chicken 1.2 kg
Olive Oil
Chicken Stock Pot 1
Shallots 2 peeled & chopped
For the hot vinaigrette dressing
40ml white wine vinegar 40 ml
75ml extra virgin olive oil 75 ml
Basil few sprigs
Parsely few sprigs
Chives halved

1 . Preheat the oven to 180°C
2 . Crumble the stock cube into the olive oil and make a paste
3 . Score the chicken drumsticks
4 . Rub the paste all over the chicken
5 . Pour some oil into the roasting tray and place the chicken in it
6 . Roast in the oven for 60-75 minutes depending on the size of your chicken
7 . Check to see if it is ready by poking a skewer between the leg and the breast, if the juices run clear its ready
8 . Set the chicken aside to rest
9 . Place the roasting tray on the stove and medium heat
10 . Pour in the white wine vinegar
11 . When the vinegar has reduced by 2/3rds it will be ready
12 . Cut the chicken up into serving portions
13 . Place on a serving platter and sprinkle over with the shallots, basil, parsley and chives
14 . For the Vinaigrette
15 . Add the olive oil to the now reduced white wine vinegar
16 . Taste and season with salt & pepper
17 . Spoon the vinaigrette over the chicken
18 . Serve with a salad
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Rating: 4.5/5 (4 votes cast)


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Murray (Staff) (have 357 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.