Roast Chicken with Grapes

• Ready in 1h 30m

• Serves 4

• 614 calories

• 15.21g carbs

Roast Chicken with Grapes might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 614 calories, 36g of protein, and 45g of fat per serving. This recipe serves 4 and costs $2.16 per serving. Head to the store and pick up roasting chicken, lemon, extra virgin olive oil, and a few other things to make it today. 339 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. It is brought to you by Simply Recipes.

8 ingredients

1. 1 roasting chicken
2. 1 lemon
3. 4 servings salt and pepper
4. 1 onion
5. 1 large bunch grapes
6. 3 sprigs rosemary
7. 2 cups white wine
8. 4 servings extra virgin olive oil

Instructions

1. Let chicken sit at room temperature (70°F) for at least an hour so it comes close to room temp before roasting.
2. Stuff chicken with cut grapes, onions, herbs, lemon: Preheat oven to 450°F. Pat the chicken dry. Rub inside and outside of chicken with olive oil.
3. Sprinkle inside and outside with salt and pepper.
4. Remove about a cup's worth of grapes from their stems and cut in half. Insert grapes into cavity.
5. Add a couple onion wedges into the cavity, along with a few sprigs of fresh herbs. You do not need to remove the rosemary from its stem.
6. Add a couple lemon wedges to the cavity.
7. Arrange chicken in roasting pan, surrounded with herbs, onions, lemon wedges: Line the bottom of a roasting pan with onion slices and lemon wedges.
8. Place the chicken on a roasting rack in the roasting pan, on top of the lemon wedges and onion, breast side down.
9. (Alternatively you can place the chicken directly in the pan, resting on the onions, in which case the breast meat will braise in the juices, instead of roasting.)
10. Place sprigs of herbs and slices of lemon between the wings and the body of the chicken. Arrange any remaining grapes, lemon wedges, and herbs in the pan.
11. Roast and baste the chicken: Roast at 450°F for 25 minutes. Then baste with a cup of the wine and reduce the heat to 400°F. Cook for 30 minutes more and baste again with the 2nd cup of wine.
12. Cook for another 10 to 20 minutes (depending on the size of the chicken) until the juices run clear (not pink) when a knife tip is inserted into the chicken thigh, or when the temperature reading of a meat thermometer, inserted deep into the breast or thigh, reads 160°F.