Simple Herb-Infused Chicken with Roasted Grapes

A Flavorful Adventure Begins

The Savory  Herb-Infused Chicken with Roasted Grapes and one sunny afternoon, I decided to try something new in the kitchen. I wanted to create a dish that would surprise my family with its wonderful flavors. After looking through my pantry, I found a whole chicken, some fresh grapes, and a bunch of rosemary. That’s when the idea hit me: I would make herb-infused chicken with roasted grapes! The thought of crispy chicken skin paired with sweet grapes made my mouth water, and I couldn’t wait to start cooking.

Preparing the Ingredients

I gathered all my ingredients on the counter. The chicken was cold from the fridge, and I let it warm up a little while I prepared the other items. I washed the grapes and set them aside in a bowl. Then, I peeled a handful of garlic cloves, enjoying the strong smell that filled the air. Finally, I took a moment to admire the fresh rosemary; its green leaves looked so vibrant and inviting. I knew these simple ingredients would create a beautiful dish, and I felt excited about what was to come.

Searing and Roasting

With everything ready, I heated my cast iron skillet on the stove. As the oil warmed up, I seasoned the chicken with salt and pepper. When I placed the chicken in the hot oil, it sizzled beautifully. The skin turned golden brown as I let it cook, and the aroma wafted through the kitchen. Next, I added the grapes and garlic, watching them soften in the heat. I poured olive oil over the chicken, closed my eyes for a moment, and imagined how delicious it would taste once roasted.

A Delicious Dinner

After just 35 minutes in the oven, my herb-infused chicken with roasted grapes was ready. I took it out and let it rest for a bit, savoring the smells that surrounded me. When I served it to my family, their eyes lit up with excitement. The juicy chicken paired perfectly with the sweet roasted grapes. Each bite was a delightful mix of savory and sweet, making it a meal to remember. I smiled as I watched my loved ones enjoy the dish, knowing that I had created something special in my kitchen that day.

Chef’s Notes- Herb-Infused Chicken with Roasted Grapes

• Make sure the chicken skin is completely dry before seasoning. This step is crucial for achieving a crispy texture when roasting.
• Don’t be shy with the kosher salt; it enhances the flavor of the chicken. Consider seasoning the chicken a few hours in advance to allow the salt to penetrate the meat for a more flavorful dish.
• Keep an eye on the heat while searing. You want a high enough temperature to get that golden-brown skin without burning it. If the oil begins to smoke, lower the heat slightly.
• After removing the chicken from the oven, let it rest for at least 10 minutes. This resting period allows the juices to redistribute, ensuring each bite is juicy and tender.
• To create a richer pan sauce, after roasting, consider deglazing the skillet with a splash of white wine or chicken broth. Scrape up the browned bits from the bottom for added flavor.
• If grapes are out of season, dried cranberries or even figs can make a delightful substitute, adding their own unique sweetness to the dish.
• This dish pairs excellently with a fresh green salad or creamy mashed potatoes. For a lighter option, serve it over a bed of sautéed greens.
• This dish can be prepped ahead of time. Season the chicken and store it in the fridge for a few hours or overnight to deepen the flavor before roasting.

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Herb-Infused Chicken with Roasted Grapes

0.0 from 0 votes

Course: Main CourseCuisine: Southern RecipesDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

500

kcal

Resting Time

10

minutes

Total time

1

hour 

Experience the perfect blend of savory and sweet with this simple herb-infused roasted chicken. By marrying tender chicken pieces with juicy roasted grapes, aromatic garlic, and fresh rosemary, this dish delivers crispy skin and a luscious pan sauce that elevates your dinner table. Ideal for weeknight meals or special occasions, it’s a crowd-pleaser that irresistibly combines elegance with ease. Ready in under an hour, this recipe is a must-try for anyone seeking a delicious, fuss-free dinner option.

Ingredients

• Poultry

• 1 whole chicken approximately 4 pounds, sectioned into eight parts

• Seasonings

• 4 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• Vegetables & Herbs

• 2 cups red seedless grapes grouped into small clusters

• 15 to 20 cloves peeled garlic

• 1/2 ounce fresh rosemary sprigs

• Oils

• 1/3 cup extra-virgin olive oil divided

Directions

• Sear the Chicken – In a large oven-proof skillet, warm 1 1/2 tablespoons of extra-virgin olive oil over high heat. Carefully place the chicken pieces skin-side down into the hot oil. Let them cook without moving for approximately 10 minutes, allowing the skin to become beautifully browned and crispy.
• Add Aromatics – Once seared, remove the chicken from the skillet and set aside on a plate. Lower the heat to medium and add the clustered grapes, peeled garlic cloves, and fresh rosemary sprigs to the skillet. Stir the mixture, ensuring you scrape up any browned bits from the bottom, infusing the oil with rich flavors.
• Rest and Serve – Once cooked, remove the skillet from the oven and let the chicken rest for 10 minutes. This allows the juices to redistribute, ensuring tender and juicy meat. Finally, sprinkle freshly ground black pepper over the chicken before serving.

Equipment

• Cast Iron Skillet
• instant read thermometer

Notes

• Ensure the chicken skin is dry before seasoning to achieve maximum crispiness. Letting the chicken rest after roasting helps retain its juices for a more tender bite. This dish pairs wonderfully with a fresh green salad or creamy mashed potatoes. For added depth of flavor, consider incorporating a splash of white wine or a sprinkle of lemon zest into the pan sauce. If grapes are not in season, dried cranberries can be a delightful substitute. Serve with a crusty baguette to soak up the delicious pan juices.

Nutrition Facts

• Calories: 500kcal
• Fat: 25g
• Saturated Fat: 5g
• Trans Fat: 0g
• Polyunsaturated Fat: 5g
• Monounsaturated Fat: 15g
• Cholesterol: 120mg
• Sodium: 800mg
• Potassium: 600mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 18g
• Protein: 45g
• Vitamin A: 300IU
• Vitamin C: 10mg
• Calcium: 30mg
• Iron: 2mg

FAQ-Herb-Infused Chicken with Roasted Grapes

Can I use chicken pieces instead of a whole chicken?

Yes! Bone-in chicken thighs or breasts work perfectly for this recipe. Just adjust the cooking time as needed.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer to check the internal temperature. It should reach 165°F (74°C) at the thickest part of the chicken.

What if I don’t have fresh rosemary?

You can use dried rosemary; just use about one-third of the amount since dried herbs are more concentrated.

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the chicken and grapes ahead of time and roast them just before serving for a quick dinner.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth to keep the chicken moist.