Roasted Chicken with Green Grapes, Garlic & Onion

Green grapes, garlic and onion add a sweet and savory twist to traditional roasted chicken.



  • 3 lb free-range chicken
  • 1/3 cup butter, melted and cooled
  • 1/2 tsp. paprika
  • 1 tbsp. whole grain mustard
  • 2 tsp. finely shopped thyme, plus extra springs for garnish
  • 1 bunch green seedless grapes
  • 1 bulb garlic, cloves separated
  • 1/3 cup whole almonds, blanched
  • 1 cup dry white wine


  1. Preheat oven to 450°F.
  2. Rinse chicken inside and out and pat dry with paper towels.
  3. Combine butter, paprika, mustard and thyme. Add salt and pepper to taste.
  4. Brush the mixture over the chicken, including the breast and underneath the skin. Tie legs together and place chicken on a wire rack in a roasting pan.
  5. Snip grapes into bunches of 8-10. Arrange grapes, whole garlic cloves and almonds around chicken. Pour the wine around the base of the chicken.
  6. Roast for 15 minutes. Reduce temperature to 375°F and roast for another 60 minutes or until juices run clear. Let chicken rest in oven for 10 minutes before serving.
  7. Garnish with sprigs of thyme.
  8. Enjoy!