There’s a lot of cooking going on in our home, and by a lot, I mean practically everyday. Even though we’re in the city surrounded by loads of fantastic restaurants and take-out options we prefer to eat at home. Why?
- Eating in saves a TON of money.
- We actually enjoy what we cook more than the fancy restaurant meals out there.
- By cooking our meals we have control over what we’re consuming. Ever wonder why the healthy side of vegetables you proudly choose over fries glistens? Butter, loads of butter.
We do all this cooking and yet, a few months ago, I realized we had somehow never roasted a chicken. There was never a need because because we can buy delicious cooked rotissserie chickens at the grocery store. Have you ever read the label on these? I did, and was surprised by the volume of ingredients that I also can’t pronounce.
So, this weekend we roasted our first chicken! I adapted this recipe a bit from a version I found on epicurious…
What You Need:
- 4 to 4 1/2 lb chicken
- 1 lb grapes, mixed seedless red and green
- 5 shallots
- 1 T chopped thyme plus 6 sprigs
- 3 cloves garlic, minced
- 2 T olive oil
- Salt and pepper to season
What You Do:
1) Cut the ends of the shallots, peel, and slice into thirds. Now’s a good time to wash the grapes and mince the garlic too.
2) Chop up one tablespoon of the thyme and set aside the other six sprigs.
3) In a bowl, mix together the shallots, grapes, chopped thyme, garlic, and 1 T of olive oil.
4) I’m going to spare you of the chicken prep pictures here :) So, not pictured, but do the following:
- Remove the giblets from the chicken and rinse the chicken with cool water.
- Add the 6 sprigs of thyme and salt and pepper to the cavity.
- Brush the chicken with the remaining 1 T of olive oil and season with salt and pepper.
5) Place the chicken in a roasting pan (I don’t have a roasting pan so I’m using one of my Le Creuset bakers here) and pour in the grape/shallot/garlic mixture.
I actually only poured in half the grapes. I read a few reviews that said to roast half the grapes for the full time, and the others for half the time. So, I did the following:
- Baked at 400 for 30 minutes, then added the remaining grapes
- Baked at 400 for another 40 minutes
This recipe is really simple and super healthy. There aren’t any super rich tastes, but the simplicity is perfect! Be sure to serve with the grapes and shallots. They taste amazing with the chicken.
Best part? Lots of leftovers to reheat or make some delicious sandwiches!