Pan Roasted Chicken with Grapes Garlic and Rosemary
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,.
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
Direction
- 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.
