Whole roast chicken with candy heart grapes

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

More than 1 hour

Serves 6

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

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.

Browse more festive recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

Start the year strong! Find dozens of healthy and delicious recipes to cook for the family.

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Peanut butter

Just peanuts and heart-healthy avo oil (with a smidge of salt) – the way it should be. Because homemade just taste better

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.