Chicken With Roasted Grapes And Shallots
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Olive Oil (divided)Directions:
1
Preheat oven to 400°F
2
Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat
3
Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper
4
Place thyme sprigs in cavity
5
Place chicken in large roasting pan; arrange grape mixture around chicken
6
Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and grapes are shriveled, about 1 hour 10 minutes
7
Transfer chicken to platter; let rest 10 minutes
8
Using slotted spoon, arrange grapes and shallots around chicken
9
Transfer pan juices to small pitcher; spoon fat from surface of juices and discard
10
Serve chicken with pan juices alongside
11
Preheat oven to 400°F
12
Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat
13
Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper
14
Place thyme sprigs in cavity
15
Place chicken in large roasting pan; arrange grape mixture around chicken
16
Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and grapes are shriveled, about 1 hour 10 minutes
17
Transfer chicken to platter; let rest 10 minutes
18
Using slotted spoon, arrange grapes and shallots around chicken
19
Transfer pan juices to small pitcher; spoon fat from surface of juices and discard
20
Serve chicken with pan juices alongside