• EN
  • PL
  • NL
  • Facebook
  • Instagram
  • Pinterest

Search

Serving Dumplings

Weeknight Dinner Ideas for Everyone

  • Home
  • Cooking Club
    • Join The Club
    • Cooking Club Recipes
    • My Account
  • About
    • Stuff I Use
    • About me
    • workshops
  • Recipes
    • Cooking Club Recipes
    • 30 minutes
    • Pasta | Rice | Barley
    • One Pot
    • Meat | Poultry
    • Fish | Seafood
    • Vegetarian
    • Appetizers
    • Breakfast
    • Soup
    • Side Dishes
    • Bakery | Pastry | Sweets
    • Kid Friendly
    • Drinks
  • Cooking Videos
  • Converter
  • Contact
  • Log In
  • EN
  • PL
  • NL
Kids, Meat, One Pot  /  27.01.2020

Roast chicken legs with garlic and grapes

by Anna Chwistek
Anna Chwistek

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.

roast chicken legs with grapes

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.

serving dumplings | Roast chicken legs with garlic and grapes

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.

serving dumplings | Roast chicken legs with garlic and grapes

Try These Next

  • Tarragon roasted chicken legs
  • Roasted chicken with grapes and orzo
  • Lemon Chicken with Potatoes
Yield: serves 4

Roast chicken legs with garlic and grapes

roast chicken legs with grapes

Indulge in the exquisite flavors of our roast chicken legs with grapes, marinated in white wine and garlic for a perfect balance of sweet and savory. With a touch of elegance and unbeatable taste, it's the ideal dish for any occasion.

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Additional Time 1 hour
Total Time 2 hours 40 minutes

Ingredients

  • 4 chicken legs
  • 1 head of garlic, halved crosswise
  • 5 shallots, peeled and left whole
  • 1/2 cup/120 ml dry white wine
  • 5 tablespoons olive oil
  • salt and black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon crushed fennel seeds
  • 1 teaspoon dried tarragon
  • juice from 1/2 lemon
  • 1 tablespoon light brown sugar
  • 2 bay leaves
  • 5 sprigs of thyme
  • 2 tablespoons melted unsalted butter
  • 1 pound/450 g black grapes

Instructions

  1. 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.
  2. When ready to cook. Preheat the oven to 375°F/190°C.
  3. 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, turn garlic heads cut side down so they are in contact with the baking dish.
  4. 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.
  1. Now, add the grapes and turn the garlic cut-side up. Roast for 15 minutes more at 350°F/180°C.
  2. Let the chicken rest in the baking pan for 10 minutes. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 866Total Fat: 47gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 343mgSodium: 448mgCarbohydrates: 41gFiber: 7gSugar: 15gProtein: 65g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Leave a comment and give this recipe a star rating!

Share your creations, and remember to tag me on Instagram @anna_s_table. Excited to see what you're cooking!

© Anna Chwistek
Cuisine: French / Category: Meat

And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.

Buy Me A Coffee

Sign up for my NEWSLETTER to receive the latest recipes delivered straight to your inbox.

Tags

  • chicken
  • grapes
  • meat dishes
  • poultry

Post navigation

Prev: Winter grapefruit and persimmon salad with fennel
Next: Gnudi with browned butter and fried sage

16 comments

  • Linda Cardinal
    1.02.2020

    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.

    Reply
    • Anna
      2.02.2020

      Thanks for your feedback. Hope everything turned out fine. Please let me know if you have any more questions.

      Reply
      • Linda Cardinal
        11.02.2020

        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.

        Reply
        • Anna
          11.02.2020

          Hi Linda! I’m so happy you loved it! Thank you!!

      • Linda Cardinal
        1.05.2020

        and I am back to make this dish again it came out so yummy last time

        Reply
        • Anna
          1.05.2020

          So happy to hear you love this recipe. I hope it turns out just as amazing… or even better! Thank you Linda

  • Trisha
    2.02.2020

    One of the best chickens I have ever made! Turned out fantastic.

    Reply
    • Anna
      2.02.2020

      Thanks Trisha. Happy you like this recipe!

      Reply
  • Elisabeth
    7.02.2020

    This is fantastic!!

    Reply
    • Anna
      7.02.2020

      Thank you Elisabeth!

      Reply
  • Bronnas
    7.02.2020

    Omg! So simple and delicious. The juiciest chicken legs I ever made!

    Reply
    • Anna
      7.02.2020

      So happy to hear this!

      Reply
  • Dmitry
    15.08.2020

    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!

    Reply
    • Anna
      16.08.2020

      That is so amazing to hear. Thank you for making this recipe! Have a great weekend!

      Reply
  • Vicky
    3.08.2021

    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!

    Reply
    • Anna
      3.08.2021

      Yay! Love hearing this! Hope you love the recipes, happy cooking! Anna

      Reply

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

Follow me

  • Facebook
  • Instagram
  • Pinterest

If you love these recipes …

… please consider supporting my work for just the cost of a cup of coffee.

Buy me a coffee

Saveur Blog Awards Winner - Most Inspired Weeknight Dinners

Search

Popular

  • one-pot chicken stroganoff with orzo One-Pot Chicken Stroganoff with Orzo
  • spicy coconut curry ramen Spicy Coconut Curry Ramen
  • Whipped feta dip with spicy honey
  • marry me shrimp pasta Marry Me Shrimp Pasta
  • citrus ginger chicken Citrus Ginger Chicken

Join Our Community

Signup to my free weekly newsletter and receive the latest recipes straight into your mailbox!

Thank you!

You have successfully joined our subscriber list.

  • Home
  • About
  • Converter
  • Contact
  • Legal notice
  • Facebook
  • Instagram
  • Pinterest
Saveur Blog Awards Winner - Most Inspired Weeknight Dinners
  • Copyright © 2013 - 2023 Serving Dumplings
  • Website by Crafted
Skip to Recipe