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Roast Chicken with Grapes
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Description
My then 15-year-old daughter adapted this recipe from one she found in Sunset Magazine about 35 years ago. It’s been a family favorite ever since, especially when Thompson seedless grapes are at their sweetest. A simple preparation makes an elegant meal.
Ingredients
- 1 whole Chicken
- 1 whole Lemon
- ½ cups Whipping Cream, Plus 2 Tablespoons, Divided
- 1-½ cup To 2 Cups Thompson Seedless Grapes
- 1 Tablespoon Butter
Preparation
Preheat oven to 375 degrees.
Rinse whole chicken and dry. Rub the outside of the chicken with 1/2 cut lemon. Place in a baking pan.
Mix 2 tablespoons lemon juice with 2 tablespoons whipping cream. Spoon inside the chicken.
Bake at 375 degrees until chicken is done, about 1 1/2 hours. Baste occasionally from the remaining 1/2 cup whipping cream the last 45 minutes. Add remaining cream to the pan.
Saute 1 1/2 to 2 cups Thompson seedless grapes in the butter. Surround the whole roasted chicken with the warm grapes, or carve the chicken into serving pieces and garnish with grapes. Serve sauce in a gravy boat or over chicken.
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