Pan Roasted Chicken with Pan Drippings Vinaigrette
A delicious and savory dish featuring pan-roasted chicken dressed in a flavorful vinaigrette made from pan drippings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 1x
- Method: Main Course
- Cuisine: American
Ingredients
Scale
- 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
- Preheat oven to 425°F.
- Season chicken pieces with salt, black pepper, thyme, and garlic powder.
- 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.
- Transfer skillet to the oven and roast for 20-25 minutes, or until chicken is cooked through.
- Remove skillet from oven and let cool slightly. Remove chicken from skillet.
- Over low heat, whisk together Dijon mustard, red wine vinegar, and honey in the skillet with the pan drippings until smooth.
- Add fresh arugula, grapes, walnuts, and crumbled Gorgonzola to a serving dish. Arrange roasted chicken on top.
- 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