Chicken With Roasted Grapes and Shallots
Ready In: 1 hr 25 mins
Serves: 4
Ingredients
- 1 1⁄4 lbs assorted seedless grapes, cut into small clusters
- 6 large shallots, peeled and halved through the root end (about 10 ounces)
- 1 tablespoon fresh thyme, chopped, plus 6 large sprigs
- 2 tablespoons olive oil, divided
- 4 lbs chicken, excess fat removed from cavity
Directions
- Preheat oven to 400 degrees.
- Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoons olive oil in a large bowl to coat.
- Rub chicken with remaining tablespoons of olive oil, and sprinkle inside and out with salt and freshly ground black pepper.
- Place thyme sprigs in cavity.
- Place chicken in a large roasting pan and arrange grapes around chicken.
- Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the grapes are shriveled, about 1 hour and 10 minutes.
- Transfer chicken to platter, let rest for 10 minutes.
- Using a slotted spoon, arrange the grapes and shallots around the chicken.
- Transfer pan juices to a small pitcher, skim fat.
- Serve chicken with pan juices alongside.
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