Herbed Roast Chicken with Grapes
You don’t need a roasting pan to prepare a delicious roast chicken. In this recipe the chicken is prepared right in a sauté or fry pan in the oven. Grapes added to the pan during the last half of cooking lend a subtle sweetness to the dish and make for a pretty presentation too, so be sure to bring the pan right to the dinner table.
Ingredients:
- 1 chicken, about 4 lb. (2 kg)
- 2 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 1/2 tsp. chopped fresh chives
- 1 Tbs. chopped fresh thyme
- 1 Tbs. chopped fresh oregano
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh tarragon
- 2 tsp. finely grated lemon zest
- 2 garlic cloves, finely chopped
- 4 Tbs. (1/2 stick) (2 oz./60 g) butter, at room temperature
- 2 Tbs. olive oil
- 1 bunch of red grapes
Directions:
Preheat an oven to 450°F (220°C).
Rinse the chicken inside and out and pat dry with paper towels. Season the chicken inside and out with the salt and pepper. Tuck the wing tips behind the back and tie the legs together with kitchen twine.
In a small bowl, stir together the chives, thyme, oregano, parsley, tarragon, lemon zest and garlic. Add the butter and stir until the herb mixture is well incorporated.
Starting at the cavity, slip your fingers underneath the chicken skin and loosen it all over, being careful not to tear it and reaching as far as possible into the thigh area. Using your fingers, rub the butter mixture under the skin, distributing it as evenly as possible.
Place the chicken, breast side up, in a sauté or fry pan and drizzle with the olive oil. Roast the chicken until the skin is well browned and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F (77°C), 50 to 60 minutes. Halfway through roasting time, divide the bunch of grape into 4 clusters and arrange the grapes around the chicken.
Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the chicken and serve immediately with the roasted grapes alongside. Serves 4 to 6.
Williams-Sonoma Test Kitchen
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