Rosemary roasted chicken with grapes and shallots
It’s the day after the Super Bowl and all I can think is, “thank god for stretchy pants.”
I prepared enough food for a small army and in the end we barely made a dent. (Typical.) This was either a testament to our collective self-control or, more likely, a result of everyone in the Well Seasoned house being sick or recovering from… I don’t even know what at this point. Call me dramatic, but it feels like come cold and flu season the Little Laings play Hot Potato with whichever plague they’re currently possessing and all five of us end up sick for months on end. Parents everywhere are nodding their heads in agreement and solidarity.
I will speak solely for myself when I say that my body needs a reset. And I have just the recipe to help get us back on track.
Say hello to your new favorite method for cooking whole chicken: spatchcocking.
The word may sound funny, but the method is foolproof. Spatchcocking is just a fancy way to describe splitting a chicken in half. The backbone is removed (you can do this yourself or have a butcher do it at the counter, I usually do the latter) and, as a result, the bird will lay flat. You end up cutting your cooking time down significantly and, personally, I think the presentation can’t be beat.
Trust me when I say you got this. Seriously, this impressive meal is for beginner’s, so don’t be deterred by an unfamiliar term.
And okay, changing topics completely, have you ever roasted grapes?! They’re not quite as sweet as roasting figs or prunes, but they sort of fall into that same genre. Pairing them with strong savory flavors — shallots, rosemary — it’s a game changer.
One word of advice, which is applicable to any and all roasted chicken dishes: season the bird the day before and leave it uncovered on a plate or baking sheet in your refrigerator over night. The cold temp will dry out the chicken resulting in absurdly crispy skin. And what other reason is there for making a whole roast chicken?!
So pull up those sweatpants and get in the kitchen, because this is one recipe that will leave you feeling both satisfied and nourished.Print
- 1 (~3-4 lb) spatchcocked chicken
- kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon lemon zest ((~1 lemon))
- olive oil
- 1 ½ cups grapes
- 8–10 shallots, (peeled)
- 2 tablespoons apple cider vinegar or sherry vinegar
The night before:
- In a small bowl, combine 1 tablespoon salt, pepper, rosemary, and zest from 1 lemon. Drizzle chicken with 2 tablespoons olive oil, then season on all sides with herb mixture. Place chicken on a baking sheet or tray lined with plastic wrap, then let sit uncovered in the fridge overnight.
The day of:
- Let chicken rest at room temperature 1-2 hours before cooking. Preheat oven to 450 F. Combine grapes and peeled shallots in a small bowl, drizzle with 1 tablespoon olive oil and 1 teaspoon salt, then set aside. Pour 1 tablespoon olive oil in a cast iron skillet. Place chicken in the pan, skin side up, and roast for 20 minutes. Remove from oven and scatter grapes and shallots around the chicken. Continue baking another 20 minutes, until internal temperature reaches 165 F.
- Place chicken on a cutting board to rest, then place pan over medium-high heat. Add 2 tablespoons apple cider or sherry vinegar and scrape the bottom of the pan.