Roast Chicken with Grapes is a simple one-tray dinner made with golden chicken Marylands, purple grapes, shallots, white wine and fresh tarragon. As everything roasts together, the pan fills with flavour, creating a rich sauce that’s perfect spooned over the chicken at the table.
A friend first made a version of this for me years ago while we were away together up the coast. It wasn’t a dish I had ever considered making myself, but the combination stayed with me long after the trip was over. Every now and then I’d find myself thinking about it again.
Recently, while wandering through the markets, I spotted some beautiful purple grapes and was reminded of that dinner. I took a bunch home and finally decided to make my own version.
The result is exactly the sort of cooking I love most. A handful of good ingredients, very little preparation and a dinner that feels generous enough to put in the middle of the table and share. The grapes, shallots and tarragon do their work quietly in the background while the chicken takes centre stage, leaving you with a dish that’s both simple and memorable.
If you enjoy simple dinners built around good ingredients, you might also like my Mediterranean Baked Fish with Potatoes and Olives, Chicken Forestière or Slow Roast Lamb Shoulder.
Watch How to Make It
If you want to see it come together, I’ve filmed the full process here:
Why You’ll Love This Recipe
- Everything cooks in one tray.
- Chicken Marylands stay juicy and tender.
- The pan sauce develops naturally as the dish cooks.
- Easy enough for a weeknight dinner.
- Beautiful enough to serve to friends and family.
- A great way to make the most of good quality grapes when they’re in season.
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Ingredients Explained
Chicken Marylands
Chicken Marylands are ideal here because they stay moist during roasting and provide plenty of flavour for the pan sauce. The bone also helps protect the meat from drying out.
Purple Grapes
Large purple seedless grapes work best. Some soften and release their juices into the tray while others remain intact, creating lovely little bursts of flavour throughout the dish.
Shallots
Shallots become beautifully tender in the oven and add sweetness to the finished sauce.
Garlic
A few lightly crushed cloves provide background flavour without dominating the dish.
White Wine
A dry white wine adds freshness and balances the richness of the chicken.
Chicken Stock
Combined with the wine and chicken juices, the stock forms the base of the pan sauce.
Dijon Mustard
Just enough to add body and bring the sauce together.
Tarragon
Tarragon works beautifully with both chicken and grapes. Its delicate anise flavour gives the dish a subtle French feel.
Butter
A small amount of butter enriches the sauce and helps give it a silky finish.
Pro Tips
Don’t rush the browning stage. Deep golden skin adds flavour and gives the finished dish a much better appearance.
Use a meat thermometer if you have one. It’s the easiest way to ensure juicy chicken every time.
Pour the wine and stock around the chicken rather than over the skin to help maintain crispness.
Allow the chicken to rest before serving so the juices can redistribute through the meat.
What to Serve with Roast Chicken and Grapes
Mashed potatoes are particularly good with this dish because they soak up all the pan juices.
For something lighter, serve it with steamed green beans, broccolini or a crisp green salad.
A loaf of crusty bread is never a bad idea either.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make Ahead
The grapes, shallots and garlic can be prepared earlier in the day and stored in the fridge until needed.
You can also season the chicken a few hours ahead of time.
Frequently Asked Questions
Can I use chicken thighs instead of Marylands?
Yes. Bone-in, skin-on chicken thighs work very well and may cook slightly faster.
Can I use green grapes?
You can, although purple grapes provide a richer colour and flavour.
Can I leave out the wine?
Yes. Replace it with extra chicken stock and a small splash of white wine vinegar.
What does tarragon taste like?
Tarragon has a gentle anise flavour that pairs beautifully with chicken. If you’re not a fan, fresh thyme can be substituted.
Does this recipe taste sweet?
The grapes add balance and depth to the sauce, but this is very much a savoury chicken dish.
Final Thoughts
Some recipes come from careful planning and others begin with a beautiful ingredient that catches your eye at the markets. This was one of those dishes. A bunch of grapes that started out as a snack ended up becoming dinner, and one I’ll happily make again next season.
Roast Chicken with Grapes and Tarragon
Equipment
- Large ovenproof roasting dish or skillet
- Tongs
- Small jug
- Meat thermometer (recommended)
Ingredients
- 4 chicken Marylands approximately 1.2 kg total
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 400 g large purple seedless grapes some left in small clusters
- 4 banana shallots peeled and halved lengthways
- 4 garlic cloves lightly crushed
- 125 ml dry white wine
- 125 ml chicken stock
- 1 teaspoon Dijon mustard
- 30 g butter diced
- 2 tablespoons fresh tarragon leaves roughly chopped
- 1 tablespoon fresh tarragon leaves extra to serve
Instructions
- Preheat the oven to 190°C fan-forced.
- Pat the chicken Marylands dry with paper towel and season generously with salt and pepper.
- Heat the olive oil in a large ovenproof roasting dish or frying pan over medium-high heat.
- Place the chicken skin-side down and cook for 8–10 minutes until the skin is deeply golden and crisp.
- Turn the chicken and cook for a further 2 minutes.
- Scatter the grapes, shallots and garlic around the chicken.
- In a small jug, whisk together the white wine, chicken stock and Dijon mustard. Pour into the tray around the chicken.
- Dot the butter around the tray and scatter over the chopped tarragon.
- Transfer to the oven and roast for 40 minutes, or until the chicken reaches 75°C in the thickest part of the thigh.
- Remove from the oven and rest for 5 minutes.
- Spoon the pan juices over the chicken and scatter with the remaining tarragon before serving.
Notes
- Large grapes give the best result and look beautiful in the finished dish.
- Leaving some grapes attached to small stems creates a lovely presentation.
- A dry white wine such as Sauvignon Blanc, Pinot Grigio or Vermentino works well.
- Serve with mashed potatoes, crusty bread, green beans or a simple salad.
Nutrition
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What a delicious looking dish. Can’t wait to try it. 😋👏💕