Prepare to be amazed by our roast chicken legs with grapes. Marinated in a symphony of white wine, lemon, and garlic, this dish offers a perfect blend of sweet and savory. The secret to its golden perfection? A night in the fridge and a sprinkle of brown sugar. Simple, elegant, and irresistibly tasty, this recipe is a delightful crowd-pleaser.
Are you on the hunt for a delectable roast chicken recipe that’s perfect for both a cozy midweek dinner and an elegant weekend dinner party? Look no further! This roast chicken legs with grapes recipe is the ultimate culinary masterpiece that strikes the perfect balance between sweet and savory.
Marinated in a tantalizing blend of white wine, lemon juice, olive oil, and garlic, these succulent chicken legs are roasted to a glorious golden-brown perfection. The addition of grapes to the mix takes this dish to a whole new level of deliciousness. It’s a delightful contrast of flavors that will have your taste buds dancing with joy, thanks to the harmonious marriage of garlic, thyme, and white wine.
Why You’ll Love this Roasted Chicken with Grapes Recipe
The beauty of this recipe lies not only in its exquisite taste but also in its practicality. You can prepare it in advance, making it a convenient choice when you’re entertaining a crowd. While I opted for chicken legs in this recipe for their consistent cooking time and perfect individual serving size, you can certainly use a whole chicken cut into pieces if you prefer.
To achieve that coveted crispy skin and a golden finish, we recommend marinating the chicken a day ahead and letting it rest in the fridge overnight. A sprinkle of brown sugar and smoked paprika adds a delightful touch that elevates the dish to next level delicious.
To complete this elegant yet unfailingly tasty meal, I suggest serving the roast chicken with pearl couscous. However, it pairs beautifully with other accompaniments like crispy garlic potatoes or crusty bread. Whether you’re planning a cozy family dinner or a sophisticated dinner party, this roast chicken recipe is your ticket to culinary success. So, let’s dive into the details of this mouthwatering dish and discover how to create a meal that’s bound to impress.
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Roast chicken legs with garlic and grapes
Ingredients
- 4 chicken legs
- 1 head of garlic - halved crosswise
- 5 shallots - peeled and left whole
- ½ cup dry white wine
- 5 tbsp olive oil
- salt and black pepper - to taste
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp crushed fennel seeds
- 1 tsp dried tarragon
- ½ lemon - juiced
- 1 tbsp light brown sugar
- 2 bay leaves
- 5 sprigs of thyme
- 2 tbsp melted unsalted butter
- 1 pound black grapes
Instructions
- In a shallow baking pan, combine chicken legs, garlic, shallots, salt, and pepper. Drizzle with lemon juice, olive oil, and white wine. Cover tightly and transfer to the refrigerator to marinate for at least 1 hour, preferably overnight or up to 24 hours.
- When ready to cook. Preheat the oven to 375°F/190°C.
- Remove the chicken from the refrigerator. Rub each piece with cayenne pepper, smoked paprika, crushed fennel seeds, tarragon and light brown sugar. Place the legs skin-side down. Distribute the thyme sprigs and bay leaves around the chicken. Place the garlic heads cut-side down in contact with the baking dish, nestled among the chicken pieces. Do not add the grapes yet.
- Roast the chicken for 20 minutes. Then, turn the legs skin-side up, drizzle with melted butter, and continue roasting for an additional 40 minutes. Baste the chicken with pan juices every 10-15 minutes, adding a splash of water if the pan seems dry. The chicken is done when the meat is deeply browned, nearly falling off the bone, and reaches an internal temperature of 165°F (74°C).
- Finally, add the grapes to the pan and turn the garlic heads cut-side up. Roast for 15 minutes more at 350°F/180°C until the grapes are slightly softened and the chicken is deeply golden.
- Let the chicken rest in the baking pan for 10 minutes. Enjoy!
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