DIRECTIONS

Heat oven to 375°F. Rinse chicken and pat dry; place in a 13 X 9-inch baking dish. Spread butter over the surface of the chicken and sprinkle with salt, thyme, and pepper. Roast for 45 minutes. Add grapes, shallots, and wine to pan and roast for 30 to 40 minutes more or until grapes are softening and the thigh reaches 165°F on a meat thermometer. Remove from oven and tent with foil; let stand for 15 minutes before carving. Place grapes, shallots, and cooking juices in a bowl and serve over slices of chicken. Garnish with fresh thyme leaves.

Ingredients

1 whole chicken (about 4 lbs.)
1 tablespoon butter, at room temperature
1 teaspoon sea salt
3/4 teaspoon dried thyme
Freshly ground pepper to taste
2 cups red and black Grapes from California
1/3 cup finely chopped shallots
1/3 cup dry white wine
Fresh thyme leaves (optional)

DIRECTIONS

Heat oven to 375°F. Rinse chicken and pat dry; place in a 13 X 9-inch baking dish. Spread butter over the surface of the chicken and sprinkle with salt, thyme, and pepper. Roast for 45 minutes. Add grapes, shallots, and wine to pan and roast for 30 to 40 minutes more or until grapes are softening and the thigh reaches 165°F on a meat thermometer. Remove from oven and tent with foil; let stand for 15 minutes before carving. Place grapes, shallots, and cooking juices in a bowl and serve over slices of chicken. Garnish with fresh thyme leaves.

Notes

This recipe supports heart health.

Servings

Makes 6 servings

Nutritional Information

Nutritional analysis per serving: 260 Calories; Protein 29 g; Carbohydrate 11 g; Fat 9 g (31% Calories from Fat); Saturated Fat 3 g (3% Calories from Saturated Fat); Cholesterol 90 mg; Sodium 480 mg; Fiber 1 g.