I love roasting chicken, especially roasting a whole chicken, cut-up. The cooking time is minimal and you still get all of the delicious juices and crispy skin.
This chicken is seared until crispy on the stove, cooked over grapes and olives, and then a pan sauce is made with the juices. You use one pan the whole time, my favorite pan, a cast iron skillet.
I made mashed potatoes while the chicken was cooking, after the chicken was done, I pulled it out to cool down and roasted asparagus in the already hot oven while making the pan sauce.
I mean pan sauce, really?! Who doesn’t love a pan sauce? You garnish the finalized dish with fresh rosemary and the smells are so enticing. Your mouth will be watering and ready to dig-in!
Grapes and olives sound like a weird combination, but it’s not, they just go together. It’s a salty-sweet flavor and if you have picky eaters, don’t worry, just serve them the chicken. I first fell in love with roasted grapes when making this recipe. If you haven’t tried them, you need to, because you are missing out. Serious fomo.
- 1 Whole Chicken, cut up, ~ 3 lbs.
- Table Salt
- Freshly Ground Black Pepper
- 1 tablespoon of Oilive Oil
- 1 cup of Grapes, seedless
- 1 cup of Kalamata, olives
- 2 small shallots, thinly sliced
- ½ cup of White Wine, dry
- ½ cup of Chicken Broth
- 1 tablespoon of Rosemary, fresh & finely chopped
- Heat the oven to 450 degrees.
- Pat the chicken dry and season generously with salt and pepper. Heat the oil in a 12 inch iron skillet or oven safe skillet over medium high heat, until shimmering. Add the chicken, in two batches, turning once, cooking for 5 minutes total. Remove to a separate plate.
- Return all of the chicken to the pan and surround with the grapes, olives, and shallots. Roast the chicken for 20-30 minutes, until the chicken is cooked and the juices run clear.
- Remove the grapes and chicken to a platter, leaving the pan juices in the pan.
- Return the skillet to the oven and add the wine and chicken broth to the reserved juices; bring to a boil, scraping the brown bits, until the liquid has reduced by ½. Salt and pepper, to taste. Strain the sauce, if desired. Place gravy in a gravy boat or serving container.
- Garnish the chicken with rosemary.