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As you know we belong to a CSA. Every week either my husband or I go to the farmer’s market and pick up our CSA. Twice this summer we were out of town during our CSA day so normally we would miss out on our week. This year our farm let us take home a whole organic chicken one week to make up for missing the previous week. Since it was about the price of the produce we get each week this was a great deal for us.
While I would have liked to have cooked it fresh, it’s too hot to keep the oven on for hours during the summer but winter and fall are the perfect times for roasting a chicken in the oven. When I first read the recipe for harvest roast chicken I wasn’t sure what to think. Olives and grapes with chicken? It sounded interesting. After several of my food blogging friends tried the recipe and raved about it I was ready to give it a go.
The things I was worried about is that 1. I don’t like olives. 2. My husband doesn’t like fruit in his dinner. 3. I had a whole chicken, not pieces like the recipe calls for. All of these things turned out to be no problem at all.
I ended up adding more chicken broth and wine to the pan initially since I was cooking the chicken for much longer then stated in the instructions. I also added in potatoes because I wanted to make a complete meal and didn’t want to have to worry about cooking a side dish too. This turned out to be a great idea.
The olives added a certain brininess to the sauce while the grapes added a nice sweetness. The biggest surprise is that both my husband and I liked the dish even with the olives and grapes in it!
The sauce on the potatoes, grapes, and olives was so complex but it totally worked! I ended up pouring out some of the drippings and making a homemade gravy to go on top of the chicken as well. It was delish! Plus we had plenty of chicken left over for me to make soup with the next day.
- 1 whole chicken (4-5 pounds)
- salt and pepper
- 1 Tablespoon 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 Tablespoon rosemary
- Preheat the oven to 450 degrees.
- Pour the olive oil on top of the chicken and rub it all over.
- Sprinkle the chicken with salt and pepper.
- Place the grapes, olive, shallots, and potatoes in the bottom of a roasting dish. Add 1 1/2 cups of chicken broth and 1 1/2 cups of white wine in the roasting dish.
- Place the chicken, breast side up, in the roasting pan.
- 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.
- 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