Savory Roasted Chicken With Chilean Grapes

Preheat the oven to 375°F (190°C).

Rinse the chicken inside and out, then pat dry with paper towels.

Rub the chicken all over with olive oil, ensuring an even coating.

Season the chicken generously with salt and black pepper.

Stuff the cavity with garlic cloves, rosemary, thyme, and lemon halves.

Place the chicken in a roasting pan, breast side up.

Arrange chopped onion, carrots, and potatoes around the chicken.

Pour chicken broth into the bottom of the pan.

Dot the chicken with butter for added richness.

Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).

Baste the chicken with pan juices every 30 minutes for even cooking.

During the last 15 minutes of roasting, scatter the Chilean grapes around the chicken.

Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Serve the chicken with roasted vegetables and grapes, drizzled with pan juices.

Spice Level:

Allergens