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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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whole roast chicken in a cast iron skillet with rosemary grapes and shallots

Rosemary roasted chicken with grapes and shallots

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
whole roast chicken in a cast iron skillet with rosemary grapes and shallots
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Rosemary roasted chicken with grapes and shallots

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!
Prep Time10 mins
Cook Time40 mins
Resting TIme8 hrs
Total Time8 hrs 50 mins
Course: Dinner
Cuisine: American
Keyword: how to roast chicken, roasted chicken, roasted grapes, spatchcock chicken, weeknight chicken dinner, weeknight chicken recipe
Servings: 6 servings
Calories: 388kcal
Author: ari | well seasoned


  • Cast iron skillet or dutch oven


  • 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 ~1 lemon
  • 3 Tbsp olive oil divided
  • 1 ½ cups red grapes
  • 8-10 shallots peeled
  • 2 Tbsp apple cider vinegar or sherry vinegar


The night before:

  • In a small bowl, combine 1 Tbsp salt, black pepper, rosemary, and zest from 1 lemon. Drizzle chicken with 2 Tbsp 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 Tbsp olive oil and 1 tsp 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 apple cider or sherry vinegar and scrape the bottom of the pan. Serve chicken immediately with grapes, shallot, and sauce spooned over top.


Calories: 388kcal | Carbohydrates: 13g | Protein: 25g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 1257mg | Potassium: 423mg | Fiber: 2g | Sugar: 8g | Vitamin A: 219IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg