Sun World

Roasted Chicken with Black Grapes, Olives and Herbs

This roast chicken dinner is perfect for feeding family and friends.


  • 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


  1. 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.
  2. Working batches, brown the chicken, skin side down first, turning them once.
  3. Return the pieces to the pan, skin side up, and surround the pieces with grapes and shallots.
  4. Roast the chicken in the oven until just cooked through, about 20 minutes.
  5. Transfer the chicken and grapes to a platter.
  6. Tip the cooking juices into a pan and add wine and chicken broth along with the flour.
  7. Bring to a boil while scraping up any brown bits and reduce by half or until slightly thickened.
  8. Pour the sauce over the chicken and garnish with fresh oregano