Rosemary Roasted Whole Chicken With Grapes & Shallots
This rosemary roasted chicken is packed with flavor, featuring crispy skin, juicy meat, and the perfect balance of savory and sweet from roasted grapes and caramelized shallots. The spatchcock method ensures even cooking in less time, making it an effortless yet impressive dish. Plus, the rich pan sauce ties everything together for a restaurant-quality meal at home!
Servings: 6 servings
Calories: 388kcal
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.
Nutrition
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
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