Author Notes: This marinade features the flavors of autumn - grapes, rosemary, thyme and garlic. Marinate the chicken for up to a day before roasting. This is a small quantity of marinade for the chicken - the key is to use a large plastic bag and squeeze the air out, allowing the bird to make contact with the marinade. - Lucy Mercer
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup honey
- 1 cup white wine
- 2 tablespoons kosher salt
- freshly ground black pepper
- 3 cloves garlic, peeled & smashed
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 5 pounds roaster chicken
- 2 cups red seedless grapes, divided
- Assemble the marinade: combine all ingredients except for chicken and grapes in large zippered bag. Make sure the salt dissolves. Add chicken to bag, carefully squeezing out all of the air, so that the marinade thoroughly covers the bird. Place in a plastic container, then the fridge overnight or for up to a day.
- When you're ready to roast, turn the oven to 450°. I use a cast iron skillet, but a roasting pan will do just fine. Place 1 cup grapes in bottom of skillet or pan, then the marinated bird, one breast side up. Roast at 450° for 15 minutes. After 15 minutes, turn bird to other breast side and roast for 15 minutes. Turn bird breast side down for 15 additional minutes. Finally, roast the bird breast side up for 30 minutes or until a meat thermometer placed into the thickest part of the breast reads 165°.
- When chicken is ready, place on platter and let rest for a few minutes. Pour liquid in bottom of pan into a degreasing cup. Stir remaining 1 cup grapes into the degreased liquid and spoon onto platter around the bird. Garnish with sprigs of rosemary and thyme.
- This recipe was entered in the contest for Your Best Grapes