Recipe by Silvia Baldini – This is a simple but stunning recipe, and is a hybrid of a popular fall Italian dish often prepared during grape harvesting season and the French vinegar roasted chicken. I nestle whole clusters of stem-on sweet Thompson grapes around my chicken to roast in the savory pan juices. A sprinkle of sugar on the grapes and a splash of sherry or high-quality balsamic vinegar give it a crisp acidity to balance the bright and deep flavors.
| Servings | Prep Time |
| 4-6 people | 30 minutes |
| Cook Time |
| 1 hour |
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Recipe by Silvia Baldini – This is a simple but stunning recipe, and is a hybrid of a popular fall Italian dish often prepared during grape harvesting season and the French vinegar roasted chicken. I nestle whole clusters of stem-on sweet Thompson grapes around my chicken to roast in the savory pan juices. A sprinkle of sugar on the grapes and a splash of sherry or high-quality balsamic vinegar give it a crisp acidity to balance the bright and deep flavors.
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Ingredients
- 1 tablespoon coarse sea salt, plus more as needed
- 1 teaspoon fresh ground black pepper, plus more as needed
- 2 teaspoons lemon zest
- 2 teaspoons fresh lemon juice
- ½ cup extra virgin olive oil
- 1 (3 ½ to 4 lb) whole chicken, spatchcocked (see notes)
- 1 lb stem-on Thompson grapes, or sweet seedless black grapes, trimmed into small clusters
- 1 teaspoon granulated white sugar
- ½ cup sherry vinegar or aged dark balsamic, plus 2 tablespoons for finishing
- 1 ½ teaspoons unsalted butter
Servings: people
Instructions
- Rub 1 tablespoon salt, 1 teaspoon pepper, lemon zest, and 1 tablespoon of the olive oil generously over both sides of the chicken.
- Preheat the oven to 450°F.
- Set a large oven-safe skillet over medium-high heat and add 2 tablespoons olive oil. When the pan and oil are hot, place chicken in the skillet skin side down. Cook undisturbed for about 5 minutes, or until the skin is nicely browned. Turn chicken skin-side up and cook for 3 minutes on the other side. Transfer the chicken to the oven and roast for 20 to 25 minutes. In a medium bowl, toss the grapes with 2 teaspoons olive oil, sugar, ½ cup sherry vinegar, salt and pepper. Scatter the grapes with their vinegar sauce over and around the chicken and roast until the chicken is cooked through and the grapes are lightly caramelized, 20 to 25 minutes.
- Transfer the chicken to a serving platter to rest. Use the stems to lift out the grapes to rest alongside the chicken.. Place the skillet over medium- high heat. Swirl 2 tablespoons of vinegar into the pan juices and whisk in the butter , reduce for 4 to 5 minutes, until dense and slightly caramelized. Return the grapes to the thickened sauce and gently swirl around for a minute to coat.
- Scatter the glossy grape bunches around the chicken and pour the sauce over the chicken. Serve immediately.
Recipe Notes
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