Roast chicken with herby lemon butter and hazelnut vinaigrette recipe
This vinaigrette gives this whole roast chicken recipe a little spike of piquancy, and in the summer months is lighter than a traditional gravy
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Cooking tools:
- Microplane
- Roasting pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Saucepan
- Baking sheet
- Spoon
- Measuring spoon
- Serving platter
Ingredients
- 1.8-2kg whole chicken
- 1 garlic bulb, halved horizontally
- 3 red onions, each cut into 6 wedges
- boiled new potatoes, to serve (optional)
- ½ x 20g pack chives, plus extra to serve
- ½ x 20g pack tarragon, leaves picked
- ½ tbsp Dijon mustard
- 3 garlic cloves, finely grated
- zest and juice of ½ lemon, plus extra zest to serve
- 125g salted butter, softened
- 1 preserved lemon, finely chopped
- 500ml pouch Inspired to Cook chicken stock
- 100g blanched hazelnuts, roughly chopped
- 150ml sherry vinegar
- 1 tsp Dijon mustard
- 100ml rapeseed oil
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