Roast Chicken with Grapes and Shallots

Serves	4
Prep time	15 minutes
Cook time	1 hour, 30 minutes
Total time	1 hour, 45 minutes
Meal type	Lunch, Main Dish
Misc	Gourmet, Serve Hot
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving
Region	British
By author	Karen Burns-Booth

Roast Chicken with Grapes and Shallots - This is a simple recipe with very few ingredients but the end result belies how easy it is to make, and results in a rustically elegant dish that would grace any dinner party table, as well as a simple Sunday lunch for all the family. My wine pairing suggestions would be Gewurztraminer, or Riesling for this delicious chicken dish.

Ingredients

1.2 to 1.5kg whole chicken (preferably organic or high welfare)
1 tablespoon rapeseed oil
6 to 8 shallots (peeled and cut into quarters)
2 or 3 sprigs of fresh thyme
450g seedless grapes (I used seedless black grapes from South Africa)
125ml of white wine (such as Riesling)
salt and freshly ground black pepper

Note

Directions

Step 1	Pre-heat oven to 200C/400F/Gas mark 6.
Step 2	Place the chicken into a large oven-proof tin or pan and rub the oil over the chicken; then season with salt and freshly ground black pepper, and tuck the springs of thyme into the cavity of the chicken, as well as scattering some of the leaves over the seasoned chicken.
Step 3	Arrange the quartered shallots and grapes around the chicken, pour the wine into the tray and cover with foil.
Step 4	Cook in pre-heated oven for 1 hour, then, remove the foil and roast for a further 20 to 30 minutes until the chicken skin is crispy and the shallots are golden brown.
Step 5	Cover with foil again and allow the chicken to rest for 10 minutes, before carving it and serving it with the shallots, grapes and jus. Serve with seasonal steamed vegetables and potato puree.
Step 6	NB: You can add creme fraiche to the shallots, grapes and jus whilst the chicken is resting and heat them all up over a high heat in the roasting pan until bubbling, for a creamy sauce.