Roasted Chicken with Grapes

Name: Roasted Chicken with Grapes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2
Ingredients: 1 (3 1/4 to 3 1/2 pound) chicken*; 2 1/2 teaspoons kosher salt; 1 teaspoon Giadzy Tuscan Grill Herb Blend; 1 shallot, halved; 1 head garlic, halved across the equator; 1 teaspoon chopped rosemary, plus one full sprig; 1 tablespoon olive oil; 3/4 cup white wine; 2 cups red or green grapes; *If you can’t find a small enough chicken, simply cook the chicken in the oven for longer, and add a splash of extra white wine in the pan if it is reducing too much before the chicken is fully cooked.

20 MINPrep Time

1 HRCook Time

2 to 4Servings

by Giadzy

Photo Credit: Elizabeth Newman

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A roasted chicken is the little black dress of fall dinners; it resides in the intersection of dependable, cozy and elegant. This version is perfumed from the inside out with garlic, shallots and rosemary, and gets a rub down with our fragrant Tuscan herb blend. White wine and grapes make the perfectly sweet and savory pan sauce, ready to be spooned over polenta or mashed potatoes.

Roasted Chicken with Grapes

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

1 hour

Ingredients

1 (3 1/4 to 3 1/2 pound) chicken*
2 1/2 teaspoons kosher salt
1 teaspoon Giadzy Tuscan Grill Herb Blend

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1 shallot, halved
1 head garlic, halved across the equator
1 teaspoon chopped rosemary, plus one full sprig
1 tablespoon olive oil

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3/4 cup white wine
2 cups red or green grapes
*If you can’t find a small enough chicken, simply cook the chicken in the oven for longer, and add a splash of extra white wine in the pan if it is reducing too much before the chicken is fully cooked.

Instructions

Dry the chicken very well and cut away any extra pockets of fat. In a small bowl, mix together the salt and spices. Season the chicken inside and out with the salt mixture being sure to season the thicker parts heavier with the seasoning. Place the chicken on a rack in a rimmed baking sheet and refrigerate, uncovered, overnight or up to 2 days.
Preheat the oven to 425 degrees F. Remove the chicken from the refrigerator 30 minutes before cooking.
Stuff the cavity of the chicken with the shallot, garlic, and full sprig of rosemary. Using butchers’ twine, tie the ankles together. Place the chicken directly on a rimmed baking sheet, dry it well with paper towels and drizzle it with the olive oil. Roast the chicken for 30 minutes. Remove the pan from the oven and add the white wine, grapes and chopped rosemary. Return to the oven and cook until the chicken is golden brown and reaches 160 degrees F on an instant read thermometer, another 25 to 30 minutes. Allow to rest for 15 minutes before carving and serving with the blistered grapes and pan juices.