Harvest Roast Chicken with Grapes, Olives, and Potatoes
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
A whole roasted chicken with potatoes, grapes, and olives in a chicken and white wine sauce.
  • 1 whole chicken (4-5 pounds)
  • salt and pepper
  • 1 T olive oil
  • 1 c. seedless grapes
  • 1 c. pitted olives
  • 2 small shallots, thinly sliced
  • 2 c. potatoes, cubed
  • 2 c. white wine
  • 2 c. chicken broth
  • 1 T. rosemary
  1. Preheat the oven to 450 degrees.
  2. Pour the olive oil on top of the chicken and rub it all over.
  3. Sprinkle the chicken with salt and pepper.
  4. Place the grapes, olive, shallots, and potatoes in the bottom of a roasting dish. Add 1½ cups of chicken broth and 1½ cups of white wine in the roasting dish.
  5. Place the chicken, breast side up, in the roasting pan.
  6. Bake for 1 hour. Add the remaining wine and chicken broth and stir the vegetables. Return to oven for an additional 30 minutes to 1 hour or until the chicken is completely cooked through.
  7. Remove from oven and transfer the chicken to a cutting board. Slice the chicken and serve with the potatoes, olives, and grapes. Top with fresh rosemary.
Recipe adapted from Smitten Kitchen Cookbook
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/harvest-roast-chicken-with-grapes-olives-and-potatoes-sundaysupper/