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, lemon juice, olive oil and white wine. Cover and let marinate, refrigerated, for at least 1 hour but preferably overnight.
- When ready to cook. Preheat the oven to 375°F/190°C.
- Remove the chicken from the fridge. Rub with the cayenne pepper, smoked paprika, crushed fennel seeds, tarragon, lemon juice and light brown sugar. Divide the thyme sprigs and bay leaves between the chicken, but don’t add the grapes yet. Turn the chicken upside down, add garlic heads cut-side down so they are in contact with the baking dish.
- Roast for 20 minutes. Next, turn the legs with the skin up, drizzle all over with melted butter and roast for 40 minutes. Drizzle the chicken from time to time with the pan juices, add some water if needed. The chicken is ready when the meat is nicely browned and almost falling off the bone.
- Now, add the grapes and turn the garlic cut-side up. Roast for 15 minutes more at 350°F/180°C.
- Let the chicken rest in the baking pan for 10 minutes. Enjoy!
Nutrition
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well I just put this recipe in the oven and we’ll see how it comes out….but I just have to say the instructions are the most incomplete and the worst written I have eve encountered in a recipe.
OH “divide the butter and thyme” OK but then what do I do with it??? rub the chicken with bay leaves? I dont think so…so where do the bay leaves go and when? a lot about this recipe was confusing. Please re read your instructions before you post so everything is covered.
Thanks for your feedback. Hope everything turned out fine. Please let me know if you have any more questions.
despite my having to wing it and figure out what to do next when steps were missing – it came out TOTALLY DELICIOUS!!!! Only problem was the garlic wasn’t as done as the rest of everything else but that didn’t bother me. it also looked gorgeous as well.
Hi Linda! I’m so happy you loved it! Thank you!!
and I am back to make this dish again it came out so yummy last time
So happy to hear you love this recipe. I hope it turns out just as amazing… or even better! Thank you Linda
One of the best chickens I have ever made! Turned out fantastic.
Thanks Trisha. Happy you like this recipe!
This is fantastic!!
Thank you Elisabeth!
Omg! So simple and delicious. The juiciest chicken legs I ever made!
So happy to hear this!
Thank you for the recipe, absolutely awesome! I’m very much a visual “recipient” and not much of a step-by-step reader, and your photos delivered! Tastes as great as it looks (I did however pan seared the lets on the skillet first). Simple, delicious, loved it, thank you!
That is so amazing to hear. Thank you for making this recipe! Have a great weekend!
It’s 8:30 in the morning and I was reading to find some recipes to use this week. I came across your website and I’m drooling over your recipes! I definitely will be cooking your 30 minute chicken and Burrata recipe and this one also to start! Can’t wait to try them!
Yay! Love hearing this! Hope you love the recipes, happy cooking! Anna
So, after marinating the chicken and adding the rub to it, do you use the white wine, olive oil mixture anymore? I am assuming you put the chicken with the rub into a different pan and add the garlic and shallots before roasting, is this correct?
Hi Holly, you use the same pan, the mixture will turn into a sauce. Happy cooking!