So you guys, you have to make this roast chicken! Why??
- It is super simple.
- It screams FALL.
- The delicious aromas wafting from your oven are stomach-growl inducing.
- You can impress your family and friends.
- You can have a glass of vino while waiting for the chicken to roast. 🙂
This recipe is so easy to make your own. Don’t like rosemary or thyme? Just admit. Don’t have shallots? Add regular onion. Don’t like grapes? Ok, that is a bit crazy. Go find another recipe.
I got a tad fancy with the preparation in the version below but it is so easy to simplify. Skip the butter rub and just rub some olive oil, salt and pepper on the skin. Don’t feel like trussing your little bird? Skip it. It will roast just the same and be just as delicious. Skip the pan sauce at the end and just spoon any drippings from the pan over the chicken and grapes (although adding wine and butter kicks things up a notch!) Or go all out and truss, rub and scrape – with a hearty glass of red alongside.
Try not to use a huge roasting pan for this so the grapes do not burn. I used a large cast iron skillet so the grapes are in tight with the chicken. The first time I made it I used a large roasting pan and the grapes on the outer edges burned a tad. If your roasting pan is larger, just tuck the grapes in close around the chicken if possible.
So go grab a chicken, a few grapes and some shallots and go for it. Your family will thank you for it! Buon appetito!
Easy Roasted Chicken with Grapes and Shallots
Easy fall dinner: Roasted Chicken with Grapes and Shallots
- Yield: 4
- 2 tablespoons unsalted butter, softened
- About 1 tablespoons fresh rosemary, chopped
- 1 clove garlic, minced
- ½ teaspoon sea salt plus additional
- Freshly ground black pepper
- 1 (4 to 4 ½ pound) chicken
- 1 ¼ to 1 ½ pounds seedless, cut into small clusters
- 6 medium or 4 large shallots, peeled
- Sprigs fresh thyme
- Sprigs fresh rosemary
- ½ cup stock or dry white wine
- 1 tablespoon butter, cut into small pieces
- Preheat oven to 400°F. In a small bowl, combine the butter, rosemary, garlic, sea salt and a few grinds of pepper. Mix thoroughly.
- Using your fingers, smear about ½ of the butter under the chicken skin on the breast and thighs. Rub remaining butter mixture all over the outside of the chicken. Season the chicken cavity with salt and pepper. Tuck in a few sprigs of thyme and rosemary. Truss chicken (optional!)
- Cut the shallots in half through the root end if medium in size; quarter if very large. In a medium bowl, toss the grape clusters, shallots, a few small sprigs thyme and rosemary, salt and pepper with a few tablespoons olive oil. Place the chicken in a roasting pan or large cast iron skillet; surround with the grape mixture around the chicken. Roast until the thickest part of the chicken registers 165 degrees Fahrenheit. The grapes will be shriveled and juicy.
- Transfer the chicken to a platter along with the grapes and shallots. If more than about 2 tablespoons fat in bottom of pan, spoon off. Add in the wine or broth and cook over medium heat, scraping up any bits from the bottom of the pan. Remove from the heat and stir in the butter. Taste and adjust salt and pepper if necessary. Drizzle warm sauce over chicken and grapes and serve. Enjoy!