Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

Name: Pan-Roasted Chicken with Grapes, Garlic, and Rosemary
Total time: 45 min
Ingredients: 1 (4-pound) whole chicken, cut into 8 pieces; 4 teaspoons kosher salt; ⅓ cup extra-virgin olive oil, divided; 1 medium bunch red seedless grapes (about 2 cups), divided into small clusters; 1 large garlic head, separated and cloves peeled (15 to 20 cloves); 1 (1/2-ounce) bunch fresh rosemary; ¼ teaspoon black pepper

5 Ratings
5 Reviews

Dinner doesn't get simpler or more elegant than this pan-roasted chicken. To make it, a whole chicken is cut into eight pieces, then roasted with grapes, garlic cloves, and sprigs of rosemary to yield crispy-skinned chicken in a schmaltzy pan sauce that begs for a crusty piece of bread. "I'm on record as being a slavering fan of Angie Mar's glam-bomb fare," says Senior Editor Kat Kinsman, who is a super-fan of Mar (a 2017 Food & Wine Best New Chef) and first tried this dish to-go. "But the take-out foil pan filled with roasted grapes, garlic, and rosemary; fatty drippings; and the sloppiest, cook's-treat parts of a chicken (my favorite) may be the best thing she ever served me." Seek out a best-quality bird for this simple, focused dish, such as a pastured chicken from whiteoakpastures.com.

By Angie Mar

October 2021

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Credit: Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

Recipe Summary

total:

45 mins

active:

15 mins

Servings:

Ingredients

1 (4-pound) whole chicken, cut into 8 pieces
4 teaspoons kosher salt
⅓ cup extra-virgin olive oil, divided
1 medium bunch red seedless grapes (about 2 cups), divided into small clusters
1 large garlic head, separated and cloves peeled (15 to 20 cloves)
1 (1/2-ounce) bunch fresh rosemary
¼ teaspoon black pepper

Directions

Step 1
Preheat oven to 400°F. Season chicken pieces with salt. Heat 1 1/2 tablespoons oil in a large oven-proof skillet over high. Add chicken pieces, skin sides down, and cook undisturbed until skin is browned and crisp, about 10 minutes. Remove from heat, and transfer chicken to a plate. Add grapes, garlic cloves, and rosemary to skillet, stirring and scraping up any browned bits. Return chicken pieces to skillet, skin sides up, nestling between and atop grapes. Drizzle with remaining oil.

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Step 2
Roast in pre-heated oven until a meat thermometer inserted in chicken breast registers 155°F, 22 to 25 minutes. Let chicken rest 10 minutes; sprinkle with black pepper.

Suggested Pairing

Full-bodied, fruity white: Raeburn Russian River Valley Chardonnay

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Food & Wine Member

05/01/2022

Delicious!!!!! So easy to make and easy clean up too. We added some baby potatoes to the pan. They were so good with the sauce from the grapes and chicken.

Linda McGeever

02/04/2022

Insanely easy to pull together with no concessions on flavor! Definitely a keeper - for a weeknight or otherwise!

Used 3/4 of the salt it called for out of concern it was too much, but I'm sure it would have been fine. The grapes come out so rich and delicious. Served on top of quinoa/lentils to soak up some of the delicious jus.

oenonerdgmailcom

12/13/2021

Simple, delicious, and relatively hands-off. Every bite came with another grunt (from my partner as well)! Chicken is so ubiquitous and the grapes are what make this unique and memorable. I made half the recipe, using four thighs instead of a whole bird, so it needed less time to cook, but I think this would work perfectly as written if I were feeding more people.

11/03/2021

Beautiful dish for entertaining. Chicken is crisp and moist, and the flavors are simple yet satisfying.

10/03/2021

My favorite kind of recipe: Incredibly simple yet delicious. Makes a beautiful presentation.

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Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

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Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews (5)

All Reviews for Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

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Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews (5)

All Reviews for Pan-Roasted Chicken with Grapes, Garlic, and Rosemary