Whole roast chicken, stuffed with grapes and seasoned with rosemary, thyme, onions, and lemon.
The juice from the grapes bastes the chicken on the inside.
The addition of onions, lemon, and rosemary provide aromatics for the chicken.
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Pat the chicken dry.
Rub inside and outside of chicken with olive oil.
Sprinkle inside and outside with salt and pepper.
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Remove about a cup’s worth of grapes from their stems and cut in half.
Insert grapes into cavity.
Add a couple onion wedges into the cavity, along with a few sprigs of fresh herbs.
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You do not need to remove the rosemary from its stem.
Add a couple lemon wedges to the cavity.
Line the bottom of a roasting pan with onion slices and lemon wedges.
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Place sprigs of herbs and slices of lemon between the wings and the body of the chicken.
Arrange any remaining grapes, lemon wedges, and herbs in the pan.
Roast at 450F for 25 minutes.Then baste with a cup of the wine andreduce the heat to 400F.
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Cook for 30 minutes more and baste again with the 2nd cup of wine.
Remove the roast from the oven and cover with aluminum foil.
Let rest for 15 minutes.
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The internal temperature of the chicken will continue to rise.
Turn the chicken so that it is breast side up on a carving board.
First separate the legs (drumstick and thigh) from the body.
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Then cut away the wings.
Make a cut down the breast bone.
Repeat on the other side.
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Slice the breasts crosswise to serve.
Arrange the pieces on a platter, surrounded by grapes and caramelized onions from the roasting pan.
Spoon pan sauce over the chicken pieces, and serve.
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Serve withriceor egg noodles.
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