Roasted Chicken with Grapes and Thyme

In this recipe the skin of the grapes becomes blistered as they roast and the grapes themselves then become extremely juicy and almost jam-like. The addition of the thyme balances out the sweetness of the grapes to complement the roasted chicken.

I spoon the grapes back over the carved meat just before serving. Pair with bread to sop up the pan juices from the chicken and grapes, and serve with a fresh green salad on the side for an easy fall meal.

Roasted Chicken with Grapes and Thyme

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.

How to Roast Chicken with Grapes and Thyme

1. Heat oven. Heat oven to 400ºF.
2. Dry the chicken. 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.
3. Season chicken and add butter. Place the chicken i 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.
4. 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.
5. Roast the chicken. Roast the chicken until golden brown and internal temperature registers 165ºF, about 1 hour. Remove the chicken to a cutting board to rest for about 10 minutes before carving.
6. Let rest and serve. Serve the chicken topped with the roasted grapes.

Tips for Roasting Chicken

• Sliding butter under the skin makes the chicken skin crispy and it keeps the meat moist as it melts.
• Bring your chicken to room temperature prior to roasting it so it cooks evenly.
• Let the chicken rest before slicing and serving it. This keeps the juices inside.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• 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

Roasted Chicken with Grapes and Thyme

Print Pin

Prep Time 10 minutes mins

Cook Time 1 hour hr

Serves 4

US Customary – Metric

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

Instructions:

• Heat oven to 400ºF (200ºC).
• 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.
• Place the chicken i 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.
• 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 until golden brown and internal temperature registers 165ºF (73.88ºC), about 1 hour. Remove the chicken to a cutting board to rest for about 10 minutes before carving.
• Serve the chicken topped with the roasted grapes.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings