Preheat the oven to Gas Mark 5, 190°C, 170°C fan, 375°F.
I like to season my chicken with a Knorr Chicken Stock Cube. Crumble the Knorr Chicken Stock Cube into the olive oil, mixing into a paste until the cube has dissolved. Rub the paste over the chicken to season it.
Pour a little olive oil into a roasting tin and place the seasoned chicken in the tin. Roast for 1 hour to 1 hour ten minutes until the chicken is cooked through. Make sure you check that the chicken is thoroughly cooked by inserting a skewer into the chicken near the leg; if the juices run clear, then the chicken is cooked through. If the juices are bloody, then cook the chicken for a little longer. As I often say, use your eyes when you cook.
Remove the chicken from the oven and set aside to rest in the roasting tray until still warm but just cool enough to handle.
Remove the chicken from the roasting tray and place the roasting tray on the hob. Now make the hot vinaigrette dressing. Heat the roasting juices in the pan until hot, then add in the white wine vinegar, shaking the pan to dissolve the roasting juices into the vinegar. You want to cook this until the vinegar has reduced by two-thirds and is almost syrupy.
While the vinegar is reducing, cut the warm chicken into serving pieces, using a sharp knife. Watch me and you’ll see how easy this is. First cut off the legs, then cut through the joints to separate the legs into thighs and drumsticks. Cut off the wings. Cut the breasts off the chicken, then slice the breasts into portions. Place the legs, wings and breast pieces on a serving platter. Sprinkle the finely chopped shallot over the chicken. I’m very fond of shallots, as you might have noticed.
Now finish off the dressing. Add the olive oil to the reduced vinegar and stir in. Taste to check the seasoning and adjust to taste. Spoon the hot vinaigrette over the portioned chicken. Garnish with basil, parsley and chives and serve at once.
This would be nice with a fresh tomato salad, a potato salad or simply boiled new potatoes.