Chicken with Roasted Grapes and Shallots

Ingredients for Chicken with Roasted Grapes and Shallots

• 575g assorted seedless grapes (such as green, red, and black), cut into small clusters

• 6 large shallots (about 275g ), peeled, halved through root end

• 1 tablespoon chopped fresh thyme plus 6 large sprigs

• 2 tablespoons olive oil, divided

• 1 4-to 2.0kg chicken, excess fat removed from cavity

How to make Chicken with Roasted Grapes and Shallots

Preheat oven to 204°C. Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 74°C and grapes are shriveled, about 1 hour 10 minutes.

Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices and discard. Serve chicken with pan juices alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.