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I made this recipe back in the early 80’s when I first got married. It was always one of my husband’s favorite. Lost the recipe and forgot about it over the years. My husband recently talked about how he loved this chicken so here I am. Looked it up, found your recipe and made it tonight. Can I say FANTASTIC. Moist, flavorful, easy! Thank you for refreshing my mind on how to make this. Made with Hasselback Sweet Potatoes and Roasted Green Beans, if the oven is on use it. Wish I had taken a picture.
I just made this tonight and the only flavor was the lemon, which I do not enjoy. And the sauce was not brown like the picture and I did not have that much meat after carving, as in the picture. For me it was a failure and I made the dinner for friends and was completely embarrassed. We all ate the rolls, noodles and chicken without the sauce. I will try again. So disappointed.
The chicken was so moist and delicious! I will definitely make this again. However, as Museummom posted, the onion, grapes and lemons were doing the breast stroke and I had to reduce the liquids which took a bit of time. I cut all the grapes in half so I’m wondering since your recipe didn’t indicate that the ones in the pan should be left whole that was the reason for all the excess liquid. If not, I’ll probably baste each time with a half cup of wine. In order to brown the breast, would you recommend beginning the roasting with breast side up, or finish the last 20 minutes breast side up?
To brown the breast I would finish the last 20 minutes breast side up. ~Elise
While the flavors were wonderful and the chicken was very moist, I actually used half the amount of wine suggested for basting because the fruit and onions in the pan were swimming and not roasting. While the chicken was resting, I removed the pan juices (separating the fat) into a sauce pan, and put the onions/grapes/lemons under the broiler to finish. I boiled the pan juices until they were a little thickened. This all worked, but required a little more effort than the recipe suggested. Oh, and I used chives from my garden as the herb which tasted great!
Grapes are one of my favorite fruits to combine with chicken (along with balsamic vinegar), but I have NEVER thought of stuffing the cavity of a bird with them. Must try, and soon!
I recently had roasted grapes with pizza. Am totally obsessed!
hmm, interesting. I’ve never cooked with thompson seedless grapes. They do have a subtle sweetness though. I think I’ll have to try this with my next chicken.
this looks amazing! a great idea to use grapes…..can’t wait to give it a try. i am a novice cook myself, but the first time i ever tried to roast a chicken i ended up cooking it upside down. when i tried to carve it, i wondered where all the breast meat had gone :) i will never admit what year that happened……it was embarrassingly recent!
Roasted grapes are my newest favorite thing. This might have to become “roast turkey with grapes” for Thanksgiving!
Currently the oven is OOO [Out of Order], which has forced me to try a bunch of stove top, and or crockpot recipes – which has been an amazing adventure. I love your recipe, just what I was looking for. Will be trying this with grape jam, herbs, white wine vinegar, lemon juice, vidalia onion all in the crock pot with boneless chicken parts!
Finally had the guts to research chicken and grapes – and your results have cinched the decision to go ahead and try this combination.
What a great idea, I love the vidalia onions. If you go this route, I suggest browning the chicken parts first on the stove-top before putting them in the crockpot. ~Elise
Hello Elise. I have seen many “chicken with grapes” recipes and have always been curious about the flavor. Yours is so simple and sounds so tasty that I am planning on trying it this Friday for our “dinner date night” with my husband.
I know you posted this a while ago but I have a question for you. Have you ever prepared this with portioned chicken? I have a chicken roaster that I sectioned into portions after purchasing for convenient freezing (as it’s just two of us here and we’d be hard-pressed to eat a whole roast chicken at one time!) I wanted to use a breast and thigh/leg to prepare this. Do you know if that would work and how I might adjust the recipe to do so?
Thank You in advance!
Hello Ceclia – this recipe is really for a whole chicken given that the grapes are stuffed inside the cavity. Your guess is as good as mine in terms how to to adjust it for individual parts versus the whole. ~Elise
Thanks for the delicious recipe… I found your website about a week ago and have been so excited to make this… needless to say it was a huge hit.
I’ve made this twice. It’s not a bold taste, but very much worthwhile to make, especially if you have some extra grapes. We were in wine country here and came back with a bunch of white wine grapes. (not especially sweet) It is nicely subtle, and one may want to play around with the spices. A good amount of fresh thyme seemed to do the trick the second time. Also, I’m not too crazy about the breast being by being down in the pan, being braised in the cooking juices. I perched it on lemon slices and onions (most the formers) and it seemed to come out just right and came out the right kind of moist and flavorful.
Thanks for posting your recipe on the web and sharing it. This is one of the few of your recipe I tried this holiday season and all of them turn out great. As I’m a Malaysian Chinese, beside salt and pepper I marinated the chicken with pureed ginger and lemon grass overnight before draining them and back with pureed apple, orange and salt and pepper to taste which turn-out to be very delicious. Once again thanks
My girlfriend and I prepared his chicken a couple weeks ago and it was AMAZING! The chicken was tender and the grapes added a subtle sweetness to the chicken. We were both pretty worried because the oven wasn’t working properly, and we had put a little too much rosemary around the chicken, but with a little oven tweaking, it turned out perfect. We had planned on taking pictures, but it looked so delicious that we just couldn’t help eating it all! :)
Hello, I am going to try this recipe and just one quick question, is the white wine only used for basting? You don’t have to add it into the chicken before roasting right?
That is correct. The wine is for basting. As you baste the chicken with the wine, the wine will collect in the bottom of the pan with the juices from the chicken and help flavor the resulting sauce. ~Elise
Just tried this out and it was a roaring success! The flavor was excellent and the chicken was oh-so-juicy. This “breast-side-down” position really did the trick methinks! I had to change it around a little because of our lack of fresh rosemary and a small amount of leftover champagne we had that was begging to be used. I’ll be sharing the results in my blog soon…thanks for one incredible roast chicken!
I served the chicken with grilled asparagus and garlic whipped potatoes. I marinated the asparagus in balsamic vinegar, rice vinegar and white wine vinegar while the chicken was cooking, then I grilled them on the gas grill. The grapes kept the chicken really moist, which my guests commented on!