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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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spatchcock roast chicken in a cast iron skillet with roast grapes and shallots

Rosemary Roasted Chicken With Grapes And Shallots

Posted by: Ari Laing

Roasting a whole chicken could not be simpler! Ask your butcher to spatchcock (butterfly) a chicken, then roast with red grapes and shallots. Finish with a drizzle of vinegar for an elegant weeknight chicken dinner!

recipe +-

Posted by: Ari Laing
spatchcock roast chicken in a cast iron skillet with roast grapes and shallots
Print Recipe
5 from 1 vote

Rosemary Roasted Chicken

Roasting a whole chicken could not be simpler! Ask your butcher to spatchcock (butterfly) a chicken, then roast with red grapes and shallots. Finish with a drizzle of vinegar for an elegant weeknight chicken dinner! GF, DF
Prep Time10 mins
Cook Time40 mins
Resting TIme8 hrs
Total Time8 hrs 50 mins
Course: Dinner
Cuisine: American
Keyword: how to roast chicken, roasted grapes, spatchcock chicken, weeknight chicken recipe
Servings: 6 servings
Calories: 388kcal
Author: Ari Laing

Equipment

  • Rimmed baking sheet
  • Plastic wrap
  • Cast iron skillet or dutch oven

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
  • 1 ½ 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. 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 165F.
  • 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

  • While you can skip the overnight resting time in the refrigerator, we don't recommend it. The air circulating around the chicken skin is what helps to dry it out, preventing it from steaming in the oven. The result is super crispy chicken skin, which everyone loves!

Nutrition

Sodium: 1257mg | Calcium: 32mg | Vitamin C: 6mg | Vitamin A: 219IU | Sugar: 8g | Fiber: 2g | Potassium: 423mg | Cholesterol: 95mg | Calories: 388kcal | Saturated Fat: 6g | Fat: 26g | Protein: 25g | Carbohydrates: 13g | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!