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Roast Chicken with White Grapes, Garlic and Almonds
Roast chicken is a favourite family meal. Sweet green grapes add an extra special element to the dish.
1.7kg free-range chicken
70g butter, melted, cooled
1/2 tsp sweet paprika
1 tbsp wholegrain mustard
2 tsp finely chopped thyme, plus extra sprigs, to serve
500g bunch of white seedless grapes
1 bulb garlic, cloves separated
1/3 cup whole blanched almonds
1 cup dry white wine
Preheat oven to 230°C.
Rinse chicken inside and out then pat dry with paper towels.
Combine butter, paprika, mustard and thyme then season to taste with salt and pepper.
Spoon half the mixture over the chicken breast and under its skin, then brush remaining mixture all over chicken. Tie legs together and tuck wings under.
Place chicken on a wire rack in a roasting pan.
Snip grapes into bunches of 8-10 and arrange around chicken, with garlic cloves and almonds. Pour the wine around the base of the chicken.
Roast for 15 minutes then reduce oven to 190°C and roast for a further 60 minutes or until juices run clear when the thickest part of chicken thigh is pierced with a skewer. Turn oven off and stand chicken in oven for 10 minutes before serving.