Wednesday, February 15, 2017

Herb Roasted Chicken and Grapes with Balsamic Vinaigrette

During the busy work week, roasted chicken is a perfect go-to meal that tastes great, can feed the whole family and leaves your house smelling amazing. If you're a sweet and salty fan like I am, this recipe will be one you hold onto. The grapes and onions become almost like candy as they caramelize alongside the buttery chicken. I just ate a whole plate full and I'm still hungry just talking about it! Serve this over a bed of leafy greens or grains (like couscous or quinoa) and dinner is served.


1. Preheat oven to 425. Combine the butter, olive oil, rosemary, oregano, garlic powder, onion powder, salt and pepper in a mixing bowl until smooth. Spread the butter mixture all over the chicken.




2. Place the grapes and onion in a large oven-proof skillet or cast iron skillet and drizzle with olive oil. Place the chicken on top. Roast for 1 hour, or until the chicken juices run clear. Let chicken rest 10 minutes, then carve.



3. While the chicken rests, whisk together the balsamic vinaigrette ingredients in a small bowl. Place arugula onto serving plates and top with chicken and roasted grapes and onions. Drizzle vinaigrette over the top and serve.



Herb Roasted Chicken and Grapes with Balsamic Vinaigrette
Serves 3-4

All you need:
2 tablespoons unsalted butter, softened
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (2-3 pound) roasting chicken, legs tied with kitchen twine
2 pounds red seedless grapes
1 large yellow onion, thinly sliced
1 tablespoon olive oil

Vinaigrette
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper, to taste

Arugula, for serving

All you do:
1. Preheat oven to 425. Combine the butter, olive oil, rosemary, oregano, garlic powder, onion powder, salt and pepper in a mixing bowl until smooth. Spread the butter mixture all over the chicken.
2. Place the grapes and onion in a large oven-proof skillet or cast iron skillet and drizzle with olive oil. Place the chicken on top. Roast for 1 hour, or until the chicken juices run clear. Let chicken rest 10 minutes, then carve.
3. While the chicken rests, whisk together the balsamic vinaigrette ingredients in a small bowl. Place arugula onto serving plates and top with chicken and roasted grapes and onions. Drizzle vinaigrette over the top and serve.

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