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Oven-Roasted Chicken with Grapes

Oven-Roasted Chicken with Grapes

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4 + 1 lunch the next day Servings

Five-spice powder plays wonderfully off fruit. The method works wonderfully with plums, too.


  • 2 pounds skin-on, bone-in chicken breasts
  • ½ teaspoon five-spice powder or ¼ teaspoon ground cinnamon
  • Fine sea salt, freshly ground black pepper
  • 1 large bunch red grapes on the stem (about 12 ounces)
  • 1 tablespoon white wine vinegar

Recipe Preparation

  • Preheat oven to 425°. Season chicken on both sides with five-spice powder, salt, and pepper.

  • Heat oil in a large ovenproof skillet over medium-high. Blot chicken with paper towels and add to skillet skin side down; add shallots. Cook chicken, undisturbed, until browned and crisp, about 5 minutes; turn shallots frequently to brown on all sides while chicken cooks. Turn breasts over and add thyme and grapes. Add vinegar and ¼ cup water to deglaze skillet. Season with salt and pepper.

  • Transfer skillet to oven and roast until chicken is cooked through and grapes just start to wrinkle, about 8 minutes. Serve chicken with roasted grapes and shallots alongside and any pan juices spooned over.

,Photos by Michael Graydon and Nikole HerriottReviews Section

Smitten Kitchen's Harvest Roast Chicken With Grapes, Olives, and Rosemary Recipe

Oven-roasted chicken pieces make for a speedy and soul-satisfying cool-weather dinner. Deb Perelman's method in The Smitten Kitchen Cookbook is easy enough to throw together for a weeknight meal.

The chicken parts (of your choice it's cheapest to cut up a whole chicken yourself) are first browned to crisp the skin and then shoved into a 450 degree oven surrounded by grapes, olives, and thinly sliced shallot. The whole pan is finished cooking lickety-split (about 20 minutes or so), and then a super simple pan sauce is made from the drippings. It's a simple method, but it works wonders on each element eaten alongside the chicken-fat slicked olives, the grapes are transformed from sweet snack to luscious garnish.

Why I picked this recipe: Roasted grapes are having an "it" moment these days, and I can't seem to get enough roast chicken this fall.

What worked: The grape-olive combo dresses up this weeknight roast chicken recipe into one elegant enough for a romantic Sunday evening or a small dinner party.

What didn't: I'm not a huge raw rosemary fan, so I'd add it to the pan sauce while reducing it next time.

Suggested tweaks: Changing much of anything here would completely alter the essence of the recipe that said, Perelman encourages you to choose the cuts of chicken you like best and states that the recipe works just as well with a range in quality of grapes and olives.

Excerpted from The Smitten Kitchen Cookbook. Copyright © 2012 by Deb Perelman. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Available wherever books are sold.

Roast Chicken With Grapes Recipe


Protein: 28 g / %

Carbs: 29 g / %

Fat: 22 g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 1 Whole chicken
  • 4 tbsp Paleo cooking fat at room temperature
  • ½ tsp sea salt
  • 1 head garlic
  • 2 pounds red seedless grapes
  • Fresh sage leaves


  1. Preheat your oven to 375 F.
  2. Place the chicken breast-side down, on a cutting board. Cut along both sides of the backbone from end to end with a kitchen shear and remove. Flip the chicken breast-side up, and open it like a book. Press firmly on the breastbone with your palm to flatten.
  3. In a small bowl mix 2 tbsp of your cooking fat with one garlic clove, minced, and the sea salt. Loosen the chicken skin and spread half of the cooking fat mixture underneath the skin. Put 2 or 4 sage leaves under the skin, keeping them flat. Rub the other half of the cooking fat mix on the skin.
  4. Take half of the grapes and place them on the bottom of a roasting pan. With a potato masher, mash the grapes until the skin burst. Cut the remaining garlic horizontally and mix it whit the grapes. Add 2 tbsp of cooking fat to the mix.
  5. Place the chicken in the roasting pan on top of the grapes opened like a book breast-side up and cook in the oven for about an hour.
  6. Take the other half of the grapes and put them on a cooking pan, bake for the last 30 min of the required time for the chicken.
  7. Once fully cooked remove the chicken from the pan and serve on a plate with the cooked grapes on the side and you are ready for a feast.
  8. You can use the juice from the grapes to make a delicious sauce.

Have a look at Paleo Restart, our interactive Paleo 30-day program. Learn more and get started here.

+ #PaleoIRL, our new cookbook all about making Paleo work for a busy life is now available! Get it now here.

Sheet Pan Spiced Roast Chicken, Cauliflower & Grapes

If you hate doing dishes but love simple weeknight meals with a ton of flavor, this Sheet Pan Spiced Roast Chicken, Cauliflower & Grapes is a mouthful, but will see you right this week!

It honestly took me a while to come around to the whole sheet pan dinner thing, because I’m a wee bit of a control freak in the kitchen. I’d usually rather manage an extra pan or two if it means that everything gets cooked the way I like it.

But this sheet pan spiced roast chicken recipe has the best of both worlds. Everything gets cooked just – so – the cauliflower is charred at the edges but not soggy in the middle, the chicken is tender and juicy and the pops of lightly sweet & caramelized grapes might be my new favorite thing.

And yet… it’s all done in one pan. So what’s the sorcery going on with this sheet pan spiced roast chicken, then? (And, yes, it really does all fit onto one sheet pan! You’ll want one like this, they’re my inexpensive favorite.)

There are a couple of little tricks and tweaks that make this work. First, the cauliflower and grapes get a headstart in a blistering 450F oven, which gives them time to practically candy themselves in their fragrant seasoning blend of garlic, ginger, turmeric and cinnamon. Secondly, the boneless skinless chicken thighs get snipped in half, so that the smaller-than-usual pieces cook in a mere 10 minutes.

It might seem like there’s a cauliflower overload going on, but those sneaky vegetables do cook down a fair bit in a hot oven, which is the other advantage of giving them an early intro to the heat. After their first 15 minute visit, the cauliflower florets cook down enough that the chicken thigh pieces will fit onto the tray just fine, even though that would not have been possible earlier!

This sheet pan spiced roast chicken was also a surprise sleeper hit in my house. I love me some heavily seasoned & spiced dishes, but my husband isn’t usually so keen. He’s also not usually fond of fruit mixed with meat… and yet he raved about this dish and loved the roasted grapes. Go figure!

Roasting grapes in the oven is very simple. All you need is a few simple ingredients, like red grapes, avocado oil, and salt, to make this delicious snack.

I tend to like to take my grapes off the vine since I use them in other recipes, but if you&rsquore making them for snacking, you can leave the grapes on the vine for cooking.

The preparation for this technique is simple. All you have to do is toss your red grapes in a bowl with avocado oil or another high heat cooking oil and some salt.

Then, you spread them out on a baking sheet and roast in the oven.

How to Roast Grapes (And What to Do With Them)

How do you upgrade a snack time favorite? By roasting them.

I know: grapes are ready-made for snacking. But there's something about munching on a handful of grapes that makes me feel like a kid. They made a regular appearance in my lunch box and there was always a bunch or two in a bowl in the fridge ready to grab when my sister and I wanted a snack. Roasted grapes, though? Roasted grapes are sophisticated.

Toss grapes with olive oil, salt, and pepper, and roast them on a sheet pan for about 30 minutes at 425°F. The grapes will get blistered and caramelized on the outside, and extra juicy and practically jammy on the inside. To get fancier, throw some hardy fresh herbs like rosemary or thyme in the pan—they'll perfume the grapes, making them just the right amount of savory.

Then it's only a matter of what to do with them:

Oven Roasted Chicken with Mushrooms and White Wine

Well, hello. Today’s post is all about the fact that we eat A LOT of chicken. I could probably just write one sentence about this recipe and be done but you know how I like to talk so……..

Little chicken thighs swimming in a white wine and mushroom sauce with a drool worthy aroma wafting around your kitchen is just too dang incredible not to share. Simply brown the chicken, make your mushroom sauce, pop it into the oven and voilà , dinner is served. With only a handful of ingredients, this is a perfect meal to share on a weeknight or to feed a crowd (just make sure to double or triple the ingredients!)

The combination of buttery mushrooms with garlic and the white wine sauce is utterly dreamy. Don’t like mushrooms? No worries. Skip them and sauté another veggie that will make you happy. I’ve made this with spinach, kale, zucchini and even eggplant. All really good!

Oh, and chicken thighs are really the BEST for this recipe because chicken breasts tend to dry out quickly when baked. I’m also a big fan of leaving the skin ON because it allows for a much better sear before the baking process and locks in the flavour and the moistness of the meat. Next tip. Dry those thighs. And when I mean dry….I mean dry. Take a paper towel and pat them so that all the moisture is absorbed and your seasoning sticks to the thighs. This is the key to getting that super tasty, crispy thigh. Another suggestion. Never, ever crowd your skillet when searing meat. It’s a lesson I’ve learned from one of the best home chefs on the planet , Ina Garten. The same holds true for roasting vegetables. If you crowd your pan, the food will steam and not sear. Lastly, DO NOT MOVE THE MEAT AROUND. I know it’s totally tempting to shake and shimmy your pan but allowing it to sear is the key here. T and F (time and flip).

What’s on the side? Just about anything. I served mine with steamed fresh green vegetables and creamy mashed potatoes. Other accompaniments such as rice, pasta, or low calorie options like mashed cauliflower or zucchini noodles are also perfect options for this dish.

Oh, and as far as I am concerned, I think chicken thighs are the best part of the chicken. Why? Because they’re packed with flavour and super easy to cook. I’ve roasted, seared, baked, grilled and dried out a ton of breasts but thighs are virtually impossible to mess up.

The other thing I love about this recipe is that it’s a ONE skillet meal deal. The chicken thighs are seared on the stove, the sauce is made next and then put in the oven to bake until they’re cooked through. Couldn’t be easier shmeasier. Enjoy!

This dish was inspired by a recipe published on Bon Appetit in December 2009. My first attempt resulted in burnt grapes, but those grapes were oh so delicious. I have modified the recipe to speed up the cooking process and avoid burnt grapes. I have also added small peewee potatoes (about the same size as the grapes) to the roasted grapes and shallots, which makes the dish almost a one-pot meal. Add a simple green salad and you are good to go.

The beauty of the dish is it really only takes about 15 minutes of active preparation time. Because I spatchcock the chicken, the total cooking time is 40-50 minutes so you wind up with a great meal in under an hour. This recipe is weeknight suitable as well as a great last minute entertaining dish.

Why this Recipes Works

  • Using bone-in, skin-on, chicken thighs! Instead of breasts or their bone-less, skin-less counterpart results in a juicier, more flavorful chicken.
  • Searing the chicken then roasting with the skin exposed! Results in perfectly moist, tender chicken with crispy, golden brown skin each and every time.
  • That sweet-savory pan sauce combo! Vinegar, honey, savory thyme, sweet grapes and caramelized shallots balance beautifully creating a complex chicken dish bursting with flavor.
  • Minimal Clean Up! Cause the dish is all cooked in a single pan. Yaya.

Let&rsquos use seasonal fruit in all sorts of surprisingly savory ways I say!

And how stunning is a bunch of Cali grapes?

Have ya ever tried roasted grapes before? If you&rsquore a fan too, then I def rec ya check out my Balsamic and Thyme Roasted Grapes with Figs & Burrata.

  • 1 lb. chicken breasts
  • 3/4 cup crushed Italian flavored croutons
  • 1 cup sliced mushrooms (baby portabella is a favorite)
  • 1 crushed garlic clove
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 cup butter
  • 1/2 cup Marsala wine

Put thawed chicken breasts in a large Ziploc bag and pound chicken into thinner portions with a mallet or rolling pin.

Next, crush the croutons in another Ziploc bag until they are fairly fine.

Melt a half cup of butter in a saucepan with the crushed garlic clove. Then, dredge the chicken through the butter and place in the Ziploc bag with the crushed croutons to thoroughly coat the chicken.

Place the crouton crusted chicken into a shallow baking dish. Melt a little more butter and add a touch of olive oil to saute the mushrooms and add the marsala wine once the mushrooms get soft.

Let it all simmer for another minute or so.

Pour the sauteed mushroom mixture over the coated chicken breasts.

Add salt and pepper and a dash of paprika if you like, and then bake for 40 minutes at 350 F.

Watch the video: Σουφλεδάκια με κοτόπουλο (May 2022).