Herb Roasted Chicken with Vinaigrette

Herb Roasted Chicken with Vinaigrette

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Roast chicken is a dinnertime staple for most families, but when elevated with a flavorful vinaigrette, the ordinary becomes extraordinary. Walnut Oil provides a base for a rich marinade of garlic and herbs, while also serving as a delicious finishing sauce. Bring gourmet flavor to your table every day.

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(for the chicken)

  • 1 3-lb whole chicken, giblets removed
  • 6 sprigs of fresh sage
  • 6 sprigs of fresh thyme
  • 4 cloves garlic, peeled and halved
  • 2 tsp salt
  • 2 tsp pepper

(for the vinaigrette)

  • 5 Tbsp Walnut Oil
  • 2 Tbsp white wine vinegar
  • 1 Tbsp Dijon mustard
  • 1/2 of a lemon, juiced
  • 1 tsp pepper
  • 1 tsp salt



  1. Make the vinaigrette; whisk together the Walnut Oil, mustard, white wine vinegar and lemon juice. Season with salt and pepper, then set aside.
  2. Place the chicken in a bowl, then rub salt and pepper on the exterior of the chicken. Pour the vinaigrette onto the chicken, making sure to fully coat interior and exterior. Refrigerate for at least 1 hour and up to 12 hours.
  3. Preheat the oven to 425 degrees.
  4. Move the marinated chicken to a roasting pan, and place fresh herbs and garlic into the hollow body cavity of the chicken. Pour remaining marinade on top of the chicken before placing it in the oven.


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