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Lilly’s Table

 
 
Creamy Blue Pear Salad
Carrot Baked Brown Rice
© 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

from Roasted Chicken & Grapes with Pear Salad, the Week of October 12, 2014.
View the previous or next recipe for this meal.

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.