I’ve seen a lot of different roasted grape recipes, but I’ve been hesitant to try one out because the thought of mushy grapes grossed me out. However, I tried it tonight and it’s super, super delicious.
Food 52 had a really great recipe that I loosely followed, but I added a few things on my own as well.
The grapes do get a bit soft to eat on their own, but they add incredible flavor and I want to try them in another recipe.
This picture seriously reminds me of Christmas. Rosemary always reminds me of Christmas trees.
We wanted to class it up and drink wine with our meal, but the only wine we had was the kind I cooked with, and it was horrible on its own.
Sean has a heart of gold and always offers to do the dishes.
Roasted Chicken with Grapes and Rosemary
adapted from Food 52
6 sprigs fresh rosemary
1/2 lb seedless red grapes
6 tbsp olive oil
salt and pepper, to taste
2 tbsp red wine vinegar
2 tbsp dijon mustard
Preheat oven to 450 degrees.
Combine grapes, 3 tbsp of olive oil, dijon mustard, red wine vinegar and a liberal amount of salt and pepper in a large, heavy bottomed pot. Set aside.
Pat drumsticks dry with a paper towel then drizzle the remaining 3 tbsp olive oil on top, followed by salt and pepper. Add the drumsticks to the same pot as the grapes, nestled snugly against each other, but try not to overlap. Next, place the sprigs of rosemary on top of the chicken, and between a few of the drumsticks. Drizzle with a bit more olive oil, and finish with salt and pepper.
Roast in the oven covered for 15 minutes, then remove cover and bake another 20. After 20 minutes, turn your oven on broil and let the skin on the chicken crisp up and brown, about 6-8 minutes.