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Roast Spatchcock Chicken and Grapes

by on October 16, 2014 in Gluten-Free, Main Courses, Poultry, Special Dietary Needs October 16, 2014 Gluten-FreeMain CoursesPoultrySpecial Dietary Needs
See post on Kim Pawell’s site!
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Description

A simple and luxurious dinner that takes only 15 minutes active time followed by 40 to 45 minutes in the oven.

Ingredients

  • 1-½ pound Mixed Seedless Grapes, Stems Removed
  • ¾ pounds Peewee Or Fingerling Potatoes
  • 8 whole Shallots, Peeled
  • 3 Tablespoons Olive Oil, Divided
  • 1 Tablespoon Thyme, Divided
  • 1 Tablespoon Rosemary, Divided
  • Kosher Salt And Fresh Ground Pepper, to taste
  • 4 pounds Chicken, Spatchcocked

Preparation

Heat the oven to 400 F. Put the grapes, potatoes and shallots in a roasting pan. Drizzle with 2/3 of the olive oil and use your hands to coat all the fruits and veggies. Sprinkle with half the herbs and season with salt and pepper.

Rub the chicken with the remaining olive oil. Season with remaining spices, salt and pepper. Place the chicken on top of the fruits and veggies. Arrange the shallots so they are not underneath the chicken. Roast for a total of 40 to 45 minutes, until internal chicken temperature reaches 165 F. Make sure to turn the fruits and veggies after about 25 minutes then return to the oven to finish roasting. Remove from oven and allow to rest 5 to 10 minutes before carving.

Recipe adapted from Bon Appetit, December 2009.

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sweetsoursavory on 11.15.2014

This dish looks so good. You had me at fingerling potatoes and grapes. I definite have to try this.

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