Roasted Chicken With Grapes And Thyme Recipes
ROAST CHICKEN WITH GRAPES
Whole roast chicken, stuffed with grapes and seasoned with rosemary, thyme, onions, and lemon.
Provided by Elise Bauer
Categories Dinner Chicken Chicken Roast Grape
Time 1h30m
Yield 5
Number Of Ingredients 8
Steps:
- Let chicken sit at room temperature: (70°F) for at least an hour so it comes close to room temp before roasting.
- Rest the chicken: Remove the roast from the oven and cover with aluminum foil. Let rest for 15 minutes. The internal temperature of the chicken will continue to rise.
- Serve: Serve with rice or egg noodles.
Nutrition Facts : Calories 554 kcal, Carbohydrate 38 g, Cholesterol 121 mg, Fiber 6 g, Protein 39 g, SaturatedFat 6 g, Sodium 180 mg, Sugar 22 g, Fat 22 g, ServingSize Serves 4 to 5, UnsaturatedFat 0 g
ROASTED CHICKEN WITH GRAPES AND THYME
In this recipe the skin of the grapes becomes blistered as they roast and the grapes themselves then become extremely juicy and almost jam-like.
Provided by Kylie
Categories Main Course
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF (200ºC).
- Pat the chicken completely dry. Gently slide your fingers between the breast and the skin to loosen the skin and make two pockets. Repeat with the chicken thighs.
- Place the chicken i a roasting pan and push pats of butter into each of the four pockets.Season generously with salt and pepper and drizzle with olive oil.
- Arrange the grapes and thyme around the chicken. Add the lemon halves to the inside of the chicken then tie the legs together using butcher's twine.
- Roast the chicken until golden brown and internal temperature registers 165ºF (73.88ºC), about 1 hour. Remove the chicken to a cutting board to rest for about 10 minutes before carving.
- Serve the chicken topped with the roasted grapes.
Nutrition Facts : Calories 260 kcal, Carbohydrate 26 g, Protein 2 g, Fat 19 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 1168 mg, Fiber 3 g, Sugar 19 g, UnsaturatedFat 9 g, ServingSize 1 serving
SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES
This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za'atar, if you'd like, while the oven comes to temperature. Then, they're roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
- Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 27 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 12 grams, TransFat 0 grams
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