Roast chicken with grapes
1
Points®
Total time: 1 hr 25 min • Prep: 10 min • Cook: 1 hr 15 min • Serves: 6 • Difficulty: Easy
The sweetness of the grapes is a delicious flavour addition to succulent roast chicken seasoned with rosemary and tarragon
Ingredients
Rosemary, Fresh
4 sprig(s)
Olive Oil
1 tablespoon(s)
Garlic
1 clove(s)
Roast chicken, light meat, skinless
480 g, breast meat from a 1.5kg chicken
Lemon
1 medium, halved
Shallots
3 medium, roughly chopped
Tarragon, fresh
1 teaspoon(s)
Grapes, Black or White
900 g
New potatoes, boiled
6 serving(s)
Broccoli, boiled
6 serving(s)
Instructions
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.
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