Roast spatchcock chicken and grapes
A simple and luxurious dinner that takes about 15 minutes active time to prepare, followed by 40 to 45 minutes in the oven. The grapes roast into sweet, jammy goodness alongside the potatoes. Makes a great weeknight meal but tasty and beautiful enough for guests.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 1/2 pounds of mixed seedless grapes, stems removed
- 3/4 pound peewee or fingerling potatoes
- 8 shallots, peeled
- 1 T thyme, divided
- 1 T rosemary, divided
- 3 T olive oil, divided
- Kosher salt and fresh ground pepper to taste
- 4 pound chicken, spatchcocked
Instructions
- Heat the oven to 400 degrees. Put the grapes, potatoes and shallots in a roasting pan. Drizzle with 2 T olive oil and use your hands to coat all the fruits and veggies. Sprinkle with half the herbs and season with salt and pepper.
- Rub the chicken down with the remaining olive oil. Season with remaining spices, salt and pepper. Place the chicken on top of the fruits and veggies. Arrange the shallots so they are not underneath the chicken. Roast for 40 to 45 minutes, until internal chicken temperature reaches 165 degrees. Turn the fruits and veggies after about 25 minutes and return to the oven to finish roasting. Allow to rest 5 to 10 minutes before carving.