Roasted Chicken with Black Grapes, Olives and Herbs
This roast chicken dinner is perfect for feeding family and friends.
Ingredients
- 500g chicken thighs, bone in, skin on
- 500g chicken drumsticks
- Table salt
- Freshly ground black pepper
- 1 tbsp olive oil
- 1 cup (170g grams) Sun World black seedless grapes
- 2 small shallots, thinly sliced
- 1/2 cup (120ml) dry white wine
- 1/2 cup (120ml) chicken broth
- 1 tsp flour
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp fresh oregano
Directions
- Preheat your oven to 200°C. Pat the chicken dry with a paper towel, and season generously. Heat the oil in an ovenproof heavy crockpot over medium – high heat until shimmering.
- Working batches, brown the chicken, skin side down first, turning them once.
- Return the pieces to the pan, skin side up, and surround the pieces with grapes and shallots.
- Roast the chicken in the oven until just cooked through, about 20 minutes.
- Transfer the chicken and grapes to a platter.
- Tip the cooking juices into a pan and add wine and chicken broth along with the flour.
- Bring to a boil while scraping up any brown bits and reduce by half or until slightly thickened.
- Pour the sauce over the chicken and garnish with fresh oregano
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