No ImageRoast Chicken with Grapes

Did you make it? Rate it!

  1. Cindy

    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.

    xxxxxyyyyy

  2. b

    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.

  3. Nancy

    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

  4. Museummom

    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!

  5. Jeanne

    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!

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