Roast Chicken with Rosemary and Grape
User Reviews
5.0
6 reviews
Excellent
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Prep Time
5 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
4
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Course
Main Course, Others
Roast Chicken with Rosemary and Grape
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Succulent roast chicken, soft sweet onions, jammy grapes and a rich buttery rosemary sauce. Perfect with a salad and some crispy bread.
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Ingredients
- 1.8 kg /4lb whole chicken
- 4 tablespoon salted butter (room temp)
- 3 teaspoon chopped fresh rosemary
- 2 Red Onions
- 450 g /1lb seedless red grapes
- ½ tablespoon olive oil
- salt and pepper
- ½ teaspoon apple cider vinegar (optional)
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Instructions
- Pre-heat the oven to 200ºC/390ºF.
- Pat the out of the chicken with kitchen paper, then season the inside generously with salt and pepper.
- Mix the 2 teaspoons of the rosemary together with the butter. Add a pinch of pepper.
- Carefully slide your fingers between the meat and skin of the chicken, gently separating them. Try not to rip the skin.
- Push the butter mixture up under the skin and then carefully smooth it down.
- Peel the red onion and chop into wedges.
- Arrange the wedges over a small roasting dish. Sprinkle over a handful of the grapes.
- Add the chicken on top and arrange the remaining grapes around the edge.
- Pour over the olive oil, season with salt and pepper and sprinkle over the remaining rosemary.
- Roast the chicken for 1 and 15 minutes, or until the juices run clear. (If you have a slightly bigger chicken you might need to cook it for longer)
- To serve, drain any liquid from the roasting tray, mix a spoonful or two with some apple cider vinegar and and use this to dress a green salad. Alternatively just use the juices without the vinegar.
- Get plenty of bread and dig in :-)
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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