For the 7th edition of “Roast Chicken Day” I thought of preparing a simple but delicious recipe: roast chicken with grapes. Juicy, tender, and crispy roast chicken cooked with white grapes, offering a slightly tangy and sweet flavor at the same time. I then seasoned it with aromatic herbs and as a side dish, the classic and essential baked potatoes. Try other chicken recipes by clicking here.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2.2 lbs chicken (approximately)
- 1.3 lbs white grapes
- to taste sage (dried)
- to taste rosemary (dried)
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Paper Towels
- Scissors
- Baking Dish
- Fork
- Spoon
- Bowl
Steps
To prepare the chicken with grapes…
Take the whole chicken, already cleaned and gutted, remove any feather residues by passing it over a flame and a small ball of fat on the tail holder, rinse it both inside and out, and dry it with paper towels.
Grease the skin, season it both inside and out with dried herbs (rosemary and sage), salt, and pepper, then place it in a slightly greased baking dish or in a tray lined with parchment paper or non-stick.
Wash the white grapes, remove them from the stem, and arrange the berries around the chicken. Then bake the chicken with grapes in a preheated oven at 356°F and cook it for 35 minutes on convection mode.
Turn the chicken halfway through cooking and when the grapes are slightly golden, remove them from the baking dish and place them in a bowl. Then increase the temperature to 392°F and cook it for another 35 minutes with the same mode.
Pour the grapes back into the baking dish with the chicken and heat them for another 5 minutes. Serve the roast chicken with grapes hot with a side of baked potatoes or whatever you prefer.
