Roast Grape ChickenAngie McGowan
This is a recipe I saw a few years ago. It’s one of those recipes I put on the list to make, but never got around to it. It’s so simple and easy. You just stuff a chicken with a bunch of grapes and some herbs, pop it in the oven, and end up with one of the moistest chickens you’ve ever had. The sweet flavor of the grapes cooks in the meat of the chicken and makes the most wonderful, succulent flavor. I added some lemon fresh oregano from my herb garden and sprinkled some sliced onions over the chicken for added flavor. You can either roast the whole chicken like I have done here, or cut it up. Amy did a great tutorial on how to roast a cut up chicken this week here. This recipe can easily be adapted to her method. Recipe very closely adapted to this recipe here at Simply Recipes.
Roast Grape Chicken
1 whole chicken, giblets removed
about 3 cups seedless grapes
1 lemon, cut in wedges
1 onion, sliced
a small handful of fresh herbs like thyme, rosemary or oregano
salt and pepper
1. Preheat oven to 350 degrees. Salt and pepper chicken. Put the chicken on a roasting rack in a roasting pan.
2. Add some grapes, lemon and fresh herbs to the cavity of the chicken. Add the onion slices on top of the bird and around in the roasting pan. Add the rest of the grapes to the roasting pan
3. Drizzle the chicken with olive oil. Bake at 350 degrees until the internal temperature reaches 165 degrees.
Ready for the grill? Try these healthy grilling recipes for summer!