Succulent roast chicken, soft sweet onions, jammy grapes and a rich buttery rosemary sauce. Perfect with a salad and some crispy bread.
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5 from 1 vote

Roast Chicken with Rosemary and Grape

Succulent roast chicken, soft sweet onions, jammy grapes and a rich buttery rosemary sauce. Perfect with a salad and some crispy bread.
Prep Time5 mins
Cook Time1 hr 15 mins
Total Time1 hr 20 mins
Servings: 4
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 1.8 kg /4lb whole chicken
  • 4 tbsp salted butter (room temp)
  • 3 tsp chopped fresh rosemary
  • 2 red onions
  • 450 g /1lb seedless red grapes
  • 1/2 tbsp olive oil
  • salt and pepper
  • 1/2 tsp apple cider vinegar (optional)

Instructions

  • Pre-heat the oven to 200ºC/390ºF.
  • Pat the out of the chicken with kitchen paper, then season the inside generously with salt and pepper.
  • Mix the 2 teaspoons of the rosemary together with the butter. Add a pinch of pepper.
  • Carefully slide your fingers between the meat and skin of the chicken, gently separating them. Try not to rip the skin.
  • Push the butter mixture up under the skin and then carefully smooth it down.
  • Peel the red onion and chop into wedges.
  • Arrange the wedges over a small roasting dish. Sprinkle over a handful of the grapes.
  • Add the chicken on top and arrange the remaining grapes around the edge.
  • Pour over the olive oil, season with salt and pepper and sprinkle over the remaining rosemary.
  • Roast the chicken for 1 and 15 minutes, or until the juices run clear. (If you have a slightly bigger chicken you might need to cook it for longer)
  • To serve, drain any liquid from the roasting tray, mix a spoonful or two with some apple cider vinegar and and use this to dress a green salad. Alternatively just use the juices without the vinegar.
  • Get plenty of bread and dig in :-)
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