Tender, Juicy Chicken With Seriously Crispy Skin!
Juicy, golden-brown roasted chicken with crispy skin, tender caramelized shallots, and sweet, jammy roasted grapes—this Rosemary Roasted Chicken is a show-stopping yet effortless meal. The use of fresh rosemary, lemon zest, and a spatchcocked whole chicken ensures a balanced, deeply flavorful dish perfect for any dinner occasion.
Why This Recipe Works
Spatchcocking the chicken (removing the backbone so the bird lays flat) significantly reduces the cooking time while promoting even roasting and ultra-crispy skin. If you’re hesitant about doing it yourself, a butcher can prepare it for you! This technique makes this recipe weeknight-friendly without sacrificing flavor.
I could eat roast chicken every day. For more easy poultry recipes the whole family will love, try my roasted tarragon chicken, tender chicken Provencal, or these juicy chicken thighs with creamy Dijon sauce next!
What You’ll Need
- 1 whole chicken (about 3-4 lbs), spatchcocked: You can remove the backbone yourself or ask a butcher at your local store to do remove it for you.
- Kosher salt and freshly ground black pepper, to help season the chicken on all sides.
- Seasonings: fresh rosemary and lemon zest, which add a light, herbaceous flavor to the roast chicken.
- Extra virgin olive oil
- Seedless red grapes, though of course you can use other seedless grapes if you want.
- Shallots, which become impossibly sweet and tender as they cook in the oven.
- Apple cider vinegar or sherry vinegar
You’ll also want to grab a large cast iron skillet or roasting pan to cook everything in. I love a one pan dinner!
Simple Instructions
- Dry Brine the Chicken (best done the night before!): Mix together kosher salt, black pepper, rosemary, and lemon zest. Pat the chicken dry, drizzle with olive oil, then rub the seasoning all over. Place on a rimmed baking sheet, then refrigerate uncovered overnight. This helps to dry out the skin, yielding a crisper end result.
- Prepare for Roasting: Allow the chicken to come to room temperature. Preheat an oven to 450°F. Toss grapes and shallots with olive oil and salt.
- Roast the Chicken. Heat oil in a cast iron skillet. Place the chicken skin side up, then roast in the oven for 20 minutes. Remove, scatter the shallots and grapes, then return to the oven for another 20 minutes. The internal temperature of the chicken should register 165°F.
- Make the Pan Sauce. Transfer the chicken to a cutting board to rest for at least 10 minutes. Place the skillet over medium-high heat, then deglaze with apple cider vinegar. Scrape up any browned bits.
- Serve! Carve the chicken, then arrange it on a serving platter with roasted grapes and shallots. Spoon the pan sauce on top, then sprinkle with flaky sea salt. Enjoy!
Make-Ahead & Store
The seasoning can be applied up to 24 hours in advance, making dinner prep even easier. Grapes and shallots can be prepped a few hours before cooking.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat chicken in a 350°F oven for 10-15 minutes (to maintain crispness). Leftover grapes and shallots can be warmed in a skillet or microwave.
If you’d like to freeze the cooked chicken, cool completely, then wrap tightly. Freeze for up to 3 months, then thaw overnight a fridge before reheating.
Expert Tips!
- Don’t skip the overnight dry brine! This is the secret to deeply flavorful, crisp-skinned chicken.
- Let the chicken come to room temperature before roasting–this ensures even cooking.
- Use a meat thermometer to guarantee perfectly cooked, juicy chicken.
- Roasting in a cast-iron skillet helps with the heat retention and caramelization.
Serving Suggestions
Pair this elegant yet simple rosemary roasted chicken with any of the following for a complete meal:
- Creamy and comforting: Such as red skin mashed potatoes, garlic mashed potatoes, mashed butternut squash, or creamy parmesan polenta.
- Roasted vegetables, like my roasted root veggies, these oven-roasted Brussels sprouts, or simple roasted broccoli.
- A light and fresh salad, like our Well Seasoned House Salad or a simple spinach or kale salad.
Tender and juicy with super crispy skin, this is a meal worthy of special occasions and busy weeknights alike! If you make this Rosemary Roasted Chicken recipe, please let us know by leaving a review and rating below!
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Rosemary Roasted Whole Chicken With Grapes & Shallots
Equipment
Ingredients
- 1 ~3-4 lb spatchcocked chicken
- 1 Tbsp Kosher salt, + 1 tsp, divided
- 1 tsp freshly ground black pepper
- 2 Tbsp fresh rosemary, chopped
- 1 tsp lemon zest
- 3 Tbsp extra virgin olive oil, divided
- 1½ cups red grapes, seedless
- 8-10 shallots, peeled
- 2 Tbsp apple cider vinegar, or sherry vinegar
- Flaky sea salt, for serving
Instructions
- The night before, season the chicken. In a small bowl, combine 1 Tbsp Kosher salt, 1 tsp black pepper, 2 Tbsp rosemary, and the zest from 1 lemon. Pat the spatchcocked chicken dry, then drizzle with 2 Tbsp extra virgin olive oil. Season the chicken on all sides with spice rub mixture. Place chicken on a rimmed baking sheet or tray lined with plastic wrap, then let sit uncovered in the fridge overnight.
- The day of, bring the chicken to room temp. Let chicken rest at room temperature 1-2 hours before cooking. Preheat oven to 450°F (232°C). Combine 1 ½ cups grapes and peeled shallots in a small bowl, then drizzle with 1 Tbsp olive oil and 1 tsp Kosher salt. Set aside.
- Roast the chicken. Pour 1 Tbsp olive oil in a cast iron skillet. Place the chicken in the pan, skin side up, and roast for 20 minutes. Remove from the oven, then scatter the seasoned grapes and shallots around the chicken. Continue baking another 20 minutes, until the internal temperature reaches 165°F (74°C).
- Rest, then carve. Place chicken on a cutting board to rest, then place the pan over medium-high heat. Add 2 Tbsp apple cider or sherry vinegar, then use a spatula to scrape the bottom of the pan, releasing any browned bits. Carve the chicken, then plate with grapes, shallots, and sauce spooned over top. Give each serving a generous pinch of flaky sea salt before serving.
Notes
- Don’t skip the overnight dry brine! This is the secret to deeply flavorful, crisp-skinned chicken.
- Make-ahead: The chicken can be seasoned up to 1 day in advance.
- Leftovers should be stored in an airtight container in the fridge for up to 4 days.
- Reheat chicken in a 350°F oven for 10-15 minutes (to maintain crispness). Leftover grapes and shallots can be warmed in a skillet or microwave.
- Freeze: Cool the chicken completely, then wrap tightly. Freeze for up to 3 months. Thaw overnight in a refrigerator before reheating.
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