Introduction

This pan roasted chicken dressed in pan drippings vinaigrette recipe delivers incredible flavor with minimal effort. The chicken cooks to juicy perfection in a hot skillet, and the pan drippings are transformed into a vibrant, savory vinaigrette that elevates the entire dish. For another skillet favorite, try the Texas Roadhouse Butter Chicken Skillet Recipe. It’s a simple, elegant meal that feels restaurant-worthy.

Ingredients

This pan roasted chicken delivers incredible depth of flavor, with crispy skin giving way to juicy meat, all enhanced by a bright, savory vinaigrette made right in the pan from the rich drippings.

• 1 whole chicken (about 3-4 pounds)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary (or thyme)
• 1 lemon, halved
• 1/4 cup chicken stock (or white wine)
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup extra virgin olive oil
• 2 tablespoons chopped fresh parsley

Timing

Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes

Context: This pan roasted chicken dressed in pan drippings vinaigrette is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Pat a whole chicken completely dry with paper towels, both inside and out. Season generously with salt and pepper, ensuring the seasoning reaches under the skin and inside the cavity for maximum flavor.

Step 2 — Preheat the Pan

Place a large, oven-safe skillet or roasting pan over medium-high heat. Add a small amount of high-heat oil, like avocado or grapeseed oil, and let it get hot until it shimmers. A properly preheated pan is crucial for achieving a golden, crispy skin on your pan roasted chicken.

Step 3 — Sear the Chicken

Carefully place the chicken breast-side down into the hot pan. Sear without moving it for 6-8 minutes until the skin is deeply golden brown and releases easily from the pan. Use tongs to turn the chicken and sear the other side for another 5 minutes.

Step 4 — Roast to Perfection

Transfer the entire pan to a preheated 425°F (220°C) oven. Roast for 45-60 minutes, or until the internal temperature at the thickest part of the thigh reads 165°F (74°C). The juices should run clear when pierced.

Step 5 — Rest the Chicken

Remove the pan from the oven and carefully transfer the chicken to a cutting board or platter. Let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, ensuring moist and tender pan roasted chicken.

Step 6 — Create the Pan Drippings Vinaigrette

While the chicken rests, pour off all but about 2 tablespoons of the rendered fat from the pan, leaving the browned bits (the fond) behind. Place the pan over low heat.

Add 2 tablespoons of red wine vinegar or fresh lemon juice to the pan drippings, scraping the bottom with a wooden spoon to deglaze and incorporate all the flavorful bits.

Step 7 — Emulsify the Dressing

Whisk in 3-4 tablespoons of extra virgin olive oil into the warm pan drippings and vinegar mixture until the vinaigrette is slightly thickened and emulsified. Season with a pinch of salt and freshly cracked black pepper to taste.

Step 8 — Carve and Dress

Carve the rested chicken into serving pieces. Arrange the pieces on a platter and immediately spoon the warm pan drippings vinaigrette generously over the top, ensuring every piece is coated in the rich, savory dressing.

Step 9 — Serve Immediately

Serve your pan roasted chicken dressed in pan drippings vinaigrette right away while it’s still warm. The contrast of the crispy skin, juicy meat, and tangy vinaigrette is best enjoyed fresh from the kitchen.

Nutritional Information

Calories	475
Protein	35g
Carbohydrates	3g
Fat	36g
Fiber	0g
Sodium	420mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken Thighs — Swap chicken breasts for bone-in, skin-on thighs for richer flavor and more succulent texture.
• Turkey Breast — Use turkey breast cutlets for a leaner protein alternative with a similar cooking method.
• Cauliflower Steaks — Replace chicken with thick cauliflower steaks for a satisfying vegetarian, lower-carb option.
• Sweet Potatoes — Serve alongside roasted sweet potatoes instead of white potatoes for added fiber and nutrients.
• Avocado Oil — Use avocado oil in the vinaigrette for a dairy-free, high-heat stable fat with a buttery finish.
• Tamari — Substitute soy sauce with gluten-free tamari to maintain umami depth while keeping the dish gluten-free.
• Fresh Herbs — Boost flavor with extra fresh herbs like rosemary and thyme to reduce reliance on salt for a low-sodium version.
• Apple Cider Vinegar — Swap red wine vinegar for apple cider vinegar in the vinaigrette for a tangy, gut-friendly twist.

Serving Suggestions

• Pair with creamy mashed potatoes or polenta to soak up the flavorful pan drippings vinaigrette.
• Serve alongside roasted root vegetables like carrots and parsnips for a hearty, rustic meal.
• Accompany with a crisp green salad dressed lightly to complement the rich vinaigrette.
• Perfect for a cozy Sunday dinner or an elegant dinner party centerpiece.
• Slice the pan roasted chicken and fan over a bed of quinoa or farro for a modern presentation.
• Drizzle extra pan drippings vinaigrette tableside for a restaurant-style finish.

This pan roasted chicken dressed in pan drippings vinaigrette shines as a versatile main course, equally suited for casual family meals and special occasions where its savory, glossy finish makes a memorable impression.

Common Mistakes to Avoid

• Mistake: Using a cold pan or overcrowding the skillet. Fix: Preheat your pan thoroughly and leave space between pieces to ensure a proper sear and even cooking.
• Mistake: Not patting the chicken skin completely dry before cooking. Fix: Use paper towels to dry the skin thoroughly; this is essential for achieving crispy, golden-brown skin instead of steaming it.
• Mistake: Moving the chicken too soon after placing it in the pan. Fix: Let the chicken cook undisturbed for several minutes to allow the skin to release naturally and form a perfect crust.
• Mistake: Overcooking the chicken, leading to dry breast meat. Fix: Use an instant-read thermometer and pull the chicken from the pan when it reaches 155-160°F (68-71°C), as carryover cooking will bring it to the safe temperature of 165°F (74°C).
• Mistake: Discarding the flavorful browned bits (fond) left in the pan. Fix: Deglaze the pan with an acid like vinegar or lemon juice to lift the fond, which forms the flavor base of your pan drippings vinaigrette.
• Mistake: Adding oil to a cold pan with the chicken. Fix: Let the pan get hot first, then add the oil, and wait for it to shimmer before adding the chicken to prevent sticking and promote browning.
• Mistake: Seasoning the chicken just before cooking. Fix: Salt the chicken at least 45 minutes ahead of time, or even the night before, to allow the salt to penetrate and season the meat deeply.
• Mistake: Rushing the vinaigrette by adding all ingredients at once. Fix: Whisk the acid into the hot pan drippings first to emulsify, then slowly stream in the oil while whisking constantly for a stable, creamy dressing.
• Mistake: Using a delicate oil that smokes at high heat for roasting. Fix: Choose an oil with a high smoke point, like avocado or grapeseed oil, for searing the chicken to avoid burnt, off flavors.
• Mistake: Not letting the chicken rest before slicing. Fix: Allow the pan roasted chicken to rest for at least 5-10 minutes after cooking so the juices can redistribute throughout the meat, ensuring it stays moist.

Storing Tips

• Fridge: Store leftover pan roasted chicken dressed in pan drippings vinaigrette in an airtight container for up to 3 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a skillet or oven until the internal temperature reaches 165°F for food safety.

Always ensure the pan roasted chicken dressed in pan drippings vinaigrette is cooled to room temperature before refrigerating or freezing to maintain quality and safety.

Conclusion

This pan roasted chicken dressed in pan drippings vinaigrette delivers incredible flavor with minimal effort. The vinaigrette made from the pan drippings elevates the dish beautifully. Give this recipe a try and share your results in the comments below!

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Pan Roasted Chicken with Pan Drippings Vinaigrette

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Pin Recipe

A delicious and savory dish featuring pan-roasted chicken dressed in a flavorful vinaigrette made from pan drippings.

• Author: Adapted from Various Sources
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4-6 1x
• Method: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 whole chicken (3–4 lbs), cut into 8 pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp garlic powder
• 2 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 tbsp honey
• Fresh arugula or radicchio
• Fresh grapes
• Walnuts
• Gorgonzola cheese

Instructions

1. Preheat oven to 425°F.
2. Season chicken pieces with salt, black pepper, thyme, and garlic powder.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken until browned on both sides, about 5-7 minutes per side.
4. Transfer skillet to the oven and roast for 20-25 minutes, or until chicken is cooked through.
5. Remove skillet from oven and let cool slightly. Remove chicken from skillet.
6. Over low heat, whisk together Dijon mustard, red wine vinegar, and honey in the skillet with the pan drippings until smooth.
7. Add fresh arugula, grapes, walnuts, and crumbled Gorgonzola to a serving dish. Arrange roasted chicken on top.
8. Drizzle with the pan drippings vinaigrette and serve immediately.

Notes

This recipe combines the rich flavors of roasted chicken with a tangy homemade vinaigrette. Feel free to adjust the amount of mustard and vinegar to your taste. The pan drippings add a depth of flavor that pairs well with the addition of fresh fruit and nuts.

Nutrition

• Calories: 420
• Sugar: 5
• Sodium: 400
• Fat: 24
• Saturated Fat: 4
• Unsaturated Fat: 20
• Trans Fat: 0
• Carbohydrates: 10
• Fiber: 2
• Protein: 35
• Cholesterol: 80

FAQs

What is the best way to get crispy skin on the pan roasted chicken?

Start with a dry chicken skin and preheat your pan well. Ensure the chicken is placed skin-side down first and do not move it until the skin releases easily and turns golden brown. This method creates a crispy skin that pairs perfectly with the pan roasted chicken dressed in pan drippings vinaigrette.

Can I use the pan drippings for the vinaigrette if I used a different oil?

Yes, you can use the pan drippings regardless of the oil used for roasting. The key is to deglaze the pan with an acid like vinegar or lemon juice to lift the flavorful browned bits. Whisking these drippings with oil creates the vinaigrette for your pan roasted chicken.

How do I prevent the chicken from drying out during roasting?

Use a meat thermometer to cook the chicken to an internal temperature of 165°F, which prevents overcooking. Let the pan roasted chicken rest for at least 10 minutes before carving to allow juices to redistribute. This ensures a moist result for your pan roasted chicken dressed in pan drippings vinaigrette.