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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.
Course Main Course
Keyword chicken, fall, grapes, roast, thyme, whole chicken
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Calories 260kcal


  • 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


  • 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.


Calories: 260kcal | Carbohydrates: 26g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1168mg | Potassium: 314mg | Fiber: 3g | Sugar: 19g | Vitamin A: 535IU | Vitamin C: 35mg | Calcium: 40mg | Iron: 1mg