Roasted Chicken With Vinegared Grapes
Updated Sept. 22, 2025
- Total Time
- About 2 hours
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 10 minutes, plus resting
- Rating
- Comments
- Read comments
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Ingredients
- 1(3½- to 4½-pound) whole chicken, patted dry
- 2½teaspoons fine sea or table salt, more as needed
- ½teaspoon freshly ground black pepper
- ¼teaspoon grated nutmeg, more as needed
- 2medium red onions
- 1small bunch herbs (tarragon, sage, rosemary or thyme), more for garnish
- 1½pounds red, green or purple seedless grapes (or a combination), snipped into small bunches
- Extra-virgin olive oil, as needed
- 4tablespoons white wine vinegar or tarragon vinegar, divided
- 1teaspoon whole coriander seeds, lightly crushed with the flat side of a knife or in a mortar and pestle
- 6tablespoons cold unsalted butter, cut into cubes
Nutritional analysis per serving (6 servings)
701 calories; 49 grams fat; 17 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 8 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 40 grams protein; 1120 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the chicken inside and out with the salt, pepper and nutmeg. If you have time, refrigerate it, uncovered, for 1 hour or as long as overnight.
- Step 2
Arrange two racks in the oven, one in the top third and one at the bottom third, and heat oven to 425 degrees. Halve the onions. Cut one into ¼-inch-thick slices and the other into very thin slices (a mandoline is helpful but not necessary).
- Step 3
Place the chicken, breast-side up, in a rimmed sheet pan on top of a wire rack, if you have one (helpful but not necessary). Stuff the cavity of the chicken with herbs and drizzle chicken lightly with olive oil. Roast the chicken on the bottom oven rack until the juices run clear when you pierce the thickest part of the thigh with a knife (165 degrees on an instant-read thermometer), 55 minutes to 1 hour, 10 minutes. (or longer if your chicken is bigger) Transfer chicken to a rack (if it’s not on one already) or cutting board and let stand for 10 minutes before carving.
- Step 4
Meanwhile, make the vinegared grapes: Pull ½ pound grapes off their stems and cut in quarters or halves depending on how large they are. Toss them in a bowl with the thinly sliced onions, 2 tablespoons of the vinegar, coriander and a big pinch of salt. Let the mixture rest while the chicken roasts.
- Step 5
On another rimmed sheet pan, scatter remaining 1 pound of grapes and the thickly sliced onions. Sprinkle with salt, then drizzle lightly with olive oil. Place on the top oven rack and roast until the onions are golden and the grapes shriveled and browned in spots, 25 to 40 minutes
- Step 6
While the chicken rests, make the sauce: In a small skillet or saucepan, bring remaining 2 tablespoons vinegar, 2 tablespoons water and a big pinch of salt to a simmer. Whisk in cubes of cold butter, a little at a time, until the sauce is emulsified, about 2 minutes. Taste and add nutmeg and more salt if desired.
- Step 7
Carve the chicken. Serve chicken with the roasted grapes and onions, spooning some of the sauce and the pan juices over the meat. Top with vinegared grapes and onions, and more herbs for garnish.
Private Notes
Comments
As a vegetarian, I will not have the pleasure of eating this dish, though I will try the pickled grapes. I came here just to say that the accompanying article in which this recipe is featured is delightful. Ms. Clark is a fabulous writer, no doubt due to her love of Jane Austen novels. I miss my teenage motorcycle jacket phase...
Couldn’t the grapes/onions be roasted in the pan drippings??
Truly inspiring. Let's not forget Washington Irving's description of Bracebridge Hall and its overwhelming feast! Maybe we could start a trend. Then there's Martin Walker's Bruno series, with tasty interludes. What other authors could be added to this cornucopia of food appreciation?
Very fun article to accompany a recipe I plan to enjoy soon. Melissa Clark’s inventive recipes are invariably excellent.
WOW. This was simply splendid.
My husband made this and it was absolutely delicious. The subtle flavours of the herbs, grated nutmeg and crushed coriander seeds were glorious, and the vinegared grapes were a game-changer. This preparation provided the perfect counterpoint to their normal (sometimes over-) sweetness.