Roast Chicken with Grapes and Tarragon

Juicy chicken Maryland with roasted grapes and tarragon sauce

Roast Chicken with Grapes and Tarragon

Golden chicken Marylands roasted with grapes, shallots, white wine and fresh tarragon. A simple one-tray dinner with a rich pan sauce and very little hands-on cooking

5 from 1 vote

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Course: Dinner

Cuisine: French

Keyword: One Pan Dinner, One Pan Roast Chicken

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: people

Calories: 526kcal

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.

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