Roast chicken with grapes
Roast Chicken, light meat, skinless
480 g, breast meat from a 1.5kg chicken
1 medium, halved
3 medium, roughly chopped
Grapes, Black or White
New potatoes, boiled
- Preheat the oven to 200°C, fan 180°C, gas mark 5. Roughly chop the leaves from 2 of the rosemary sprigs and mix with half the oil and the garlic, and season well. Rub over the chicken and transfer to a roasting tin.
- Put the lemon, shallots, remaining rosemary sprigs and the tarragon in the cavity and tie the chicken legs with kitchen string. Roast for 30 minutes.
- Meanwhile, toss the grapes in the remaining oil and season - it’s okay to leave them bunched. Add to the tin and roast for 40-45 minutes, basting halfway through, until the chicken is cooked through and the grapes are sticky.
- Remove from the oven and leave to rest for 15 minutes before carving. Serve with boiled new potatoes and steamed broccoli.