Whole roast chicken with candy heart grapes

This sophisticated roast is best served with a lovely chilled rosé.

More than 1 hour

Serves 6

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Ingredients:

  • 1 (1.3kg) PnP whole chicken
  • Salt and milled pepper
  • ¼ cup (60ml) butter
  • 10 sprigs thyme 
  • 5 sprigs rosemary, lightly chopped (oregano works well too)
  • 4 cloves garlic, crushed
  • 1 cup (250ml) dry rosé wine or stock
  • 2 Tbsp (30ml) lemon juice
  • 1 Tbsp (15ml) olive oil
  • 3 red onions, quartered
  • 1 tub (500g) candy heart grapes
  • Roast potatoes, for serving

 

Method

  1. Preheat oven to 200°C.
  2. Place chicken in a casserole dish, season generously and rub butter all over.
  3. Add thyme, rosemary (reserve a little), garlic, wine, lemon juice and olive oil, and roast for 30-35 minutes.
  4. Add red onion and grapes and roast for 25-30 minutes, or until chicken is golden and cooked.
  5. Garnish with reserved rosemary and serve with roast potatoes.

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