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Lilly’s Table

 
 
© Lillys-Table.com Photo of Roasted Chicken & Grapes
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Roasted Chicken & Grapes

 

Stuffed with herbs and fresh grapes this chicken is roasted until crisp as the juice plumps up the grapes and they explode into a tantalizing sauce. Any herbs or grapes will do. The preparation time is just a few minutes to put everything together. The hour plus is based on the fact that a whole chicken will roast from 45 minutes to 1 1/2 hours depending on the size and oven.

Ingredients

  • 1 whole chicken, 4-5 pound
  • 2 tablespoons butter, unsalted, room temperature or olive oil
  • 1 teaspoon salt, or more if desired
  • 1 pinch black pepper
  • 3 cups grapes, red, green or mixed, rinsed well
  • 4 shallots, or 10 cloves, peeled & cut in chunks
  • ¾ cup fresh herbs, thyme, oregano, parsley, sage, lavender
  • 1 tablespoon olive oil
  • 4 carrots, cut into long halves
  • 1 cup white wine

Serving Size: 8 People

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Preparation Instructions

Preheat the oven to 400.

Rub the inside & outside of the chicken with butter or olive oil, salt and pepper.

Toss the grapes, shallots and herbs in the olive oil and fill the chicken with about 1 cup of the mixture.

Place the carrots on the base of the roasting pan. Prop the chicken on top of the carrots, breast-side down.

Spread the remaining grapes & friends, all around the bird. Pour in the cup of white wine.

Roast for about 1 hour. Baste the chicken or scoop up the liquid with a large spoon and drizzle on top every 20-30 minutes until a thermometer reads 165 in the thigh or when cut the juice from the thigh runs clear.

Let rest for 10 minutes covered with a lid or foil. Serve the chicken sliced with the grapes and pan juice alongside.