Roast Chicken w/ Apples & Grapes
SIMPLE is the name of the game this year! It’s been a really good year, there’s a lot going on, and I wanted something that would be flavorful, but also easy; this roast chicken recipe is IT! You can use it for a weeknight (winner winner) chicken dinner, too your holiday bird, even a pork roast! How, you ask? Just add more fruit for every 5 pounds of meat you’ve got! In the video I used a 5 pound chicken, but you can multiple it up from there!
Usually when I make a roast chicken I use butter, a ton of fresh herbs and the classic carrots, onion and celery - and it is divine! But this dish is meant to be easier than that! Just cut up your apple, place some under and in the bird, along with grapes. Season the top, coat the whole thing in olive oil, cover in bacon and pour some wine in the base of the pan. Done!
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ROAST CHICKEN W/ APPLES & GRAPES
Serves 4-5
1 5lb. chicken
1 Granny Smith apple, cut into 6 pieces
15 green grapes
2 Tbs. salt
black pepper to taste
6-8 sage leaves
1/2 C. extra virgin olive oil
3-5 strips bacon
1 C. white wine
Preheat oven to 400°.
Remove giblets from inside of chicken cavity, set aside for stock if desired.
Place 3-4 apple pieces underneath the chicken in a roasting pan. Place grapes and remaining apple pieces inside the chicken cavity.
Tuck sage into wings and thighs, tuck wing tips under the body of the bird. Secure the legs with kitchen twine.
Season the chicken generously with salt and pepper. Coat the chicken in olive oil. Place the bacon strips across the chicken breast.
Pour white wine into the base of the pan.
Roast at 400° for 30 minutes. Reduce heat to 350°, rotate the pan and continue cooking for another 45 minutes.
Remove chicken from the oven. Remove the bacon strips and place them in the roasting pan. Return the chicken to the oven and continue cooking for another 15 minutes or until juices run clear.
Allow the chicken to rest for 10 minutes before cutting and serving. Buon appetito!