Photo of Roast chicken with grapes by WW

Roast chicken with grapes

3 - 10
PersonalPoints™ per serving
Total Time
1 hr 25 min
10 min
1 hr 15 min
The sweetness of the grapes is a delicious flavour addition to succulent roast chicken seasoned with rosemary and tarragon


Rosemary, Fresh

4 sprig(s)

Olive Oil

1 tablespoons


1 clove(s)

Roast Chicken, light meat, skinless

480 g, breast meat from a 1.5kg chicken


1 medium, halved


3 medium, roughly chopped

Tarragon, fresh

1 teaspoons

Grapes, Black or White

900 g

New potatoes, boiled

6 serving(s)

Broccoli, boiled

6 serving(s)


  1. 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.
  2. 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.
  3. 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.
  4. Remove from the oven and leave to rest for 15 minutes before carving. Serve with boiled new potatoes and steamed broccoli.