Imagine a dish that transforms a simple whole chicken into a Mediterranean masterpiece, where sweet, caramelized grapes mingle with herb-infused, crispy-skinned perfection. This Roast Chicken with Grapes isn't just a meal—it's a culinary experience that will transport your taste buds to sun-drenched Mediterranean landscapes, making your dinner guests wonder how you became such an incredible home chef.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 cups grapes
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- Salt and pepper to taste
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- Preheat the oven to 425°F (218°C). Position the oven rack in the middle of the oven to ensure even cooking.
- In a small bowl, mix olive oil, chopped fresh thyme, salt, and pepper to create a herb rub. Gently separate the chicken skin from the meat using your fingers, being careful not to tear the skin.
- Massage the herb mixture under the skin and all over the chicken's exterior, ensuring even coverage. This will help infuse flavor and create a beautifully seasoned roast.
- Place the whole chicken in a large roasting pan, breast side up. Scatter fresh grapes around the chicken, allowing them to nestle around the bird.
- Roast the chicken for approximately 1 hour and 15-30 minutes, or until the internal temperature reaches 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh.
- During roasting, baste the chicken with pan juices every 20 minutes to keep the meat moist and enhance flavor. The grapes will caramelize and create a delicious sauce.
- Once cooked, remove the chicken from the oven and let it rest for 15 minutes. This allows the juices to redistribute, ensuring a moist and tender meat.
- Carve the chicken and serve with the roasted grapes, spooning the pan juices over the meat for added flavor and moisture.
Tips
- Temperature Matters: Always let your chicken sit at room temperature for 30 minutes before roasting to ensure even cooking.
- Dry Skin is Key: Thoroughly pat the chicken dry with paper towels. This crucial step guarantees that irresistibly crispy, golden-brown skin.
- Herb Rub Technique: Gently separate the skin from the meat without tearing, allowing the herb mixture to infuse directly into the chicken.
- Basting is Essential: Regularly baste the chicken every 20 minutes to maintain moisture and develop rich, deep flavors.
- Rest Your Meat: Never skip the 15-minute resting period after cooking. This allows juices to redistribute, ensuring each bite is tender and juicy.
- Use a Meat Thermometer: Always check that the internal temperature reaches 165°F (74°C) in the thickest part of the thigh for safe, perfectly cooked chicken.
Nutrition Facts
Calories: 537kcal
Carbohydrates: 7g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 120mg
