Ingredients Chicken Pan-Roasted Chicken with Grapes, Garlic, and Rosemary 5.0 (6) 6 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 Angie Mar Instagram Angie Mar is an American chef, restaurateur and named a Food & Wine Best New Chef in 2017. She owns and operates Les Trois Chevaux in New York City. After moving to New York in 2010, she enrolled at the French Culinary Institute. Before joining The Spotted Pig as sous-chef, she worked at three Brooklyn restaurants, including Reynard, Diner, and Marlow & Sons. In 2013, she became the fourth executive chef at The Beatrice Inn in Manhattan. In July 2021, Mar opened a French restaurant, Les Trois Chevaux, in Greenwich Village. Food & Wine's Editorial Guidelines Published on September 16, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Active Time: 15 mins Total Time: 45 mins Servings: 4 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 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. 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 Rate it Print