My family is very traditional when it comes to Sunday lunch and quite often I choose this Roasted Chicken Grape Rosemary as a menu option.
With a pre grilled Chicken, charred until caramelized, with a balsamic glaze, before roasting, gives this roast chicken an extra crisp! Roast in a roasting dish with onions, shallots, white wine, rosemary and seedless grapes, it’s sweet and special!
To make Roasted Chicken Grape Rosemary, you will need the following ingredients:
Preheat the oven to 400 °F.
Rinse chicken to clean and pat dry with paper towels. Season each piece with salt and pepper and tenderize, if you wish.
In a large skillet over medium high heat, heat ¼ cup olive oil and add the onions and shallots. Sauté for 4-5 minutes until soft and golden.
Add wine, lemon juice, rosemary and grapes and continue cooking on medium heat for a further 4-5 minutes. Remove from heat and set aside for later use.
In a separate, large skillet over high heat, heat remaining olive oil. Add chicken and sear for 2 minutes on each side. Drizzle a drop of balsamic vinegar over each side before turning. Chicken doesn’t need to be cooked through, just caramelized. Reserve juices for roasting to add moisture and flavor.
Spread ½ of the cooked onion and grape mixture on the bottom of the roasting pan and place the chicken on top, including the leftover juices in the pan. Top with remaining grape and onion mixture and sprinkle chopped rosemary over, for garnishing.
Roast in the preheated oven for 25-30 minutes.
Remove from oven and serve immediately with a side of your choice!
Try this Roasted Chicken with Grape Rosemary at your next Sunday lunch. Full of delicious sweet and fruity flavors with a white wine and balsamic glaze that you’ll die for! Share your Sunday roasts with us and tag #cookmerecipes online.
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