Imagine a dish that transforms an ordinary chicken into a culinary masterpiece, where tender, juicy meat meets the unexpected sweetness of caramelized grapes and the aromatic punch of fresh rosemary. This Roast Chicken Rosemary Grape recipe is not just a meal—it's a sensory journey that will elevate your home cooking from mundane to magnificent. Get ready to impress your dinner guests and tantalize your taste buds with a recipe that combines classic roasting techniques with a modern, gourmet twist!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (about 1.5kg)
- 2 cups red grapes
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Remove the chicken from 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 for even cooking.
- In a small bowl, mix chopped fresh rosemary, olive oil, salt, and pepper to create a herb marinade. Gently loosen the chicken skin and rub the herb mixture directly onto the chicken meat under the skin.
- Spread the red grapes evenly around the chicken in a large roasting pan. The grapes will caramelize and release their juices during roasting, creating a delicious sauce.
- Place the seasoned chicken breast-side up in the roasting pan. Truss the chicken legs with kitchen twine to ensure even cooking and a more compact shape.
- Roast the chicken in the preheated oven for approximately 1 hour, or until the internal temperature reaches 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh.
- Baste the chicken with pan juices every 20 minutes to keep the meat moist and enhance flavor. The grapes should become soft and slightly caramelized.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 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 additional flavor.
Tips
- Room Temperature Magic: Always let your chicken sit out for 30 minutes before cooking. This ensures even cooking and prevents the meat from being tough.
- Dry Skin = Crispy Skin: Pat the chicken completely dry with paper towels. Moisture is the enemy of crispy, golden-brown skin.
- Under-Skin Seasoning: Don't just season the outside! Gently loosen the skin and rub your herb mixture directly onto the meat for deeper flavor penetration.
- Grape Placement Matters: Spread grapes evenly around the chicken to catch all those delicious roasting juices and caramelize perfectly.
- Invest in a Meat Thermometer: Never guess if your chicken is done. 165°F (74°C) in the thickest part of the thigh means perfectly cooked, safe-to-eat chicken.
- Resting is Crucial: Let the chicken rest 10-15 minutes after roasting. This allows juices to redistribute, ensuring every bite is moist and flavorful.
Nutrition Facts
Calories: 912kcal
Carbohydrates: 7g
Protein: 60g
Fat: 67g
Saturated Fat: 18g
Cholesterol: 180mg
