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.
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- 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)
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 :-)