Home > meat, roast chicken > Smitten Kitchen’s Harvest Roast Chicken w/Grapes, Olives & Rosemary

Smitten Kitchen’s Harvest Roast Chicken w/Grapes, Olives & Rosemary

Roast chicken with olives and grapes

 

I’ve had this recipe bookmarked in Deb Perelman’s book since last summer. And then I forgot about it. While cleaning out our bookshelves, I stumbled upon this recipe again and realized it would be perfect for Sunday dinner. The leftovers could be used for weekday lunch! I used a mix of jarred kalamata olives but had to supplement with fancy black and castelvetrano olives from the Whole Foods olive bar. Next time, I would stick to kalamatas because they’re cheaper and saltier. The other olives were also tasty, but I want more of the brininess. I like this method of roasting chicken. It is faster and requires less cleanup!

We served this with a side of grilled vegetables from the farmer’s market (peppers, okra, zucchini and eggplant) but a side of eggplant dirty rice would be nice too!

Roast chicken with olives and grapes

 

 

Smitten Kitchen’s Harvest Roast Chicken w/Grapes, Olives & Rosemary

(from the Smitten Kitchen cookbook)

  • 3 lbs chicken bone-in/skin-on chicken (I prefer drumsticks & thighs)
  • salt & pepper to taste
  • 1 Tbsp olive oil
  • 1 cup seedless grapes
  • 1 cup pitted Kalamata olives
  • 2 small shallots, thinly sliced
  • 1/2 cup dry white wine (I used sake)
  • 1/2 cup chicken broth
  • 2-3 garlic cloves
  • 1 Tbsp finely chopped fresh rosemary (you can skip this but its tasty)
  1. Preheat oven to 450F.
  2. Pat chicken dry with paper towels and season generously with salt & pepper.
  3. Heat oil in an oven-proof skillet (I used a cast-iron pot and it was fine) over medium-high heat. Working in batches, brown chicken (skin-side down first), turning over once (~5 minutes each side). Don’t flip the chicken until the skin releases itself from the bottom of the pan.
  4. Return chicken to the pan (skin side up) and surround with grapes, olives, and shallots. (I threw in a few pieces of garlic for fun). Roast chicken in the oven for ~20 minutes. You’ll know its done when you stab the chicken and the juices are clear and not pink.
  5. Place chicken, grapes and olives on a platter.
  6. Add wine and chicken broth to deglaze the pan. Bring liquid to a boil, scraping up the brown bits, until reduced by half (3-5 mins)
  7. Pour sauce over chicken, garnish with rosemary and serve!
Advertisements
Categories: meat, roast chicken Tags:
  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: