Sep 22, 2020

Roasted Chicken with Grapes and Thyme

Name: Roasted Chicken with Grapes and Thyme
Prep time: 10 min
Cook time: 60 min
Ingredients: 1 (4-pound) whole chicken; 4 tablespoons unsalted butter, (cut into pieces); 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 pound seedless red grapes; 8 sprigs thyme; 2 medium lemons, (sliced)

Prep Time: 10 minutes mins

Cook Time: 1 hour hr

BY: Kylie Mazon-Chambers

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This roasted chicken pairs crisp, buttery skin and juicy meat with sweet, blistered grapes and fresh thyme for an easy, elegant fall dinner.

Whole roasted chicken with grapes and thyme on a platter.

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There’s something a little unexpected about roasting grapes alongside a whole chicken, but once you try it, you’ll understand why it works so well. As the chicken roasts, the grapes soften and burst in the pan, soaking up all those savory drippings while becoming sweet and jammy. Paired with fresh thyme, lemon, and buttery, golden-brown chicken skin, it makes for the kind of cozy dinner that feels special without requiring much hands-on work. (And yes, it’s only five steps). I love serving this one with crusty bread to catch every last bit of those pan juices. If you’re looking for more impressive chicken recipes, try my whole Peruvian-inspired roast chicken with aji verde or this roast chicken with caramelized onions and figs for a more classic cold weather spin.

Roasted Chicken with Grapes and Thyme recipe.

	Why You’ll Love This Recipe
	An impressive centerpiece with minimal effort – A whole roasted chicken looks beautiful on the table, but most of the cooking happens hands-off in the oven.
A sweet and savory combination – Roasted grapes become soft and jammy, creating a naturally sweet accompaniment to the savory chicken.
Plenty of flavorful pan juices – The chicken, grapes, lemon, and thyme create delicious juices that are perfect for spooning over the carved meat or soaking up with bread.

Key Ingredients in This Recipe

Whole chicken – I love cooking a chicken whole because it’s significantly less expensive than buying multiple of one cut. There are so many opportunities to use the leftover meat from the chicken and it makes for an impressive entrée when hosting. Cooking a whole chicken allows guests to choose what type of meat they want – light meat or dark meat; thighs or legs.
Grapes – As the grapes cook they release their juices and become sweet and slightly caramelized. The thyme is added to offset the sweetness.
Unsalted butter – Butter tucked beneath the chicken skin melts as the chicken roasts, adding richness and helping keep the meat moist. Olive oil can be substituted, though it won’t provide quite the same buttery flavor.
Fresh thyme – Thyme adds an earthy, aromatic note that complements both the roasted chicken and sweet grapes. Fresh rosemary or sage can be substituted for a slightly different herbal flavor.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

For the crispiest skin, make sure the chicken is thoroughly dried with paper towels before seasoning. If you have time, leave it uncovered on a rack in the refrigerator for several hours or overnight. This helps dry the surface of the skin so it browns more evenly in the oven.

Swaps and Substitutions

Chicken: If you prefer not to roast a whole chicken, use bone-in, skin-on chicken thighs or legs. Adjust the cooking time based on the cut and check that the thickest part reaches 165°F (74°C).
Grapes: Red or black seedless grapes work well here. Green grapes can also be used, though they’ll have a slightly tarter flavor.
Thyme: Substitute fresh rosemary or sage for a different aromatic flavor. Both pair particularly well with roasted chicken and grapes.
Lemons: Substitute orange wedges for a softer, sweeter citrus note.
Butter: Olive oil can be used in place of butter, though you won’t get quite the same richness beneath the skin.

How to Roast Chicken with Grapes and Thyme (Step-by-Step)

Heat oven and dry the chicken. Heat oven to 400ºF (205ºC). Pat the chicken completely dry. Gently slide your fingers between the breast and the skin to loosen the skin and make two pockets. Repeat with the chicken thighs.
Season chicken and add butter. Place the chicken in a roasting pan and push pats of butter into each of the four pockets. Season generously with salt and pepper and drizzle with olive oil.
Stuff and truss the chicken. Arrange the grapes and thyme around the chicken. Add the lemon halves to the inside of the chicken then tie the legs together using butcher’s twine.
Roast the chicken. Roast the chicken until golden brown and internal temperature registers 165ºF (74°C), about 1 hour. Remove the chicken to a cutting board to rest for about 10 minutes before carving.
Let rest and serve. Serve the chicken topped with the roasted grapes.

How to Serve Roasted Chicken with Grapes and Thyme

Crusty bread: Serve with a baguette or rustic loaf to soak up the buttery pan juices and sweet grape juices.
Green salad: Pair with a fresh green salad dressed in a bright vinaigrette to balance the richness of the chicken.
Roasted vegetables: Serve alongside roasted Brussels sprouts, carrots, or delicata squash for a seasonal side.
Potatoes: Pair with mashed potatoes or crispy roasted potatoes for a heartier meal.

How to Store Roasted Chicken with Grapes and Thyme

Refrigerate: Store leftover chicken and roasted grapes in an airtight container in the refrigerator for 3–4 days.
Freeze: Remove the chicken meat from the bones and freeze in an airtight container for up to 3 months. The grapes can be frozen separately, though their texture will soften further after thawing.
Reheat: Warm the chicken gently in a covered baking dish with a splash of broth or water to help keep it moist. Reheat until it reaches 165°F (74°C).

Other Recipes to Try

If you loved the ease of this impressive recipe, check out some of my other favorite chicken dishes below:

Dry-Brined Roast Herb Chicken
Roast Chicken with Caramelized Onions and Figs in a Port Wine Sauce
Lemon and Garlic Spatchcocked Chicken
Buttermilk Brined Curry-Spiced Roast Chicken with Spring Vegetables

Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!

FAQ – Frequently Asked Questions

Do grapes get mushy when roasted?

The grapes soften considerably as they roast, but they don’t simply disappear. Their skins blister while the insides become juicy and concentrated, creating a sweet, almost jam-like accompaniment to the chicken.

Should I cover the chicken while roasting?

No. Roast the chicken uncovered so the skin has a chance to brown and crisp. If the skin begins browning too quickly before the chicken is cooked through, loosely tent it with foil.

Do I need to truss the chicken?

Trussing helps the chicken cook more evenly and gives it a neater presentation, but it isn’t strictly necessary. If you don’t have butcher’s twine, you can roast it without tying the legs together.

Can I use frozen grapes?

Fresh grapes are best for this recipe. Frozen grapes release more moisture as they thaw and roast, which can affect the texture of the pan juices.

Can I make roasted chicken with grapes and thyme ahead of time?

You can season and prepare the chicken a day ahead, then keep it uncovered on a rack in the refrigerator until ready to roast. This also helps dry the skin for better browning. For the best texture, roast the chicken shortly before serving.