Description
Easy fall dinner: Roasted Chicken with Grapes and Shallots
Ingredients
Scale
- 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
Instructions
- 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!
