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Roast chicken with grapes, garlic, almonds and fried potatoes
Roast chicken with grapes, garlic, almonds and fried potatoes
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Family favorite: Roast chicken with crispy fried potatoes topped with sweet grapes for a special touch.
Ingredients:
  • 1.7kg free-range chicken
  • 70g butter, melted, cooled
  • 1.25 gm sweet paprika
  • 23.40 gm seeded mustard
  • 2 tsp finely chopped thyme, plus extra sprigs, to serve
  • 500g bunch seedless green grapes
  • 1 bulb garlic, cloves separated
  • 55g almond
  • 250ml white wine
  • 800g chat potatoes, quartered
  • 60ml olive oil
  • 2 cloves garlic, peeled, bruised
  • 8 thyme sprigs
Instructions:
  • Preheat your oven to 230°C. Rinse the chicken inside and out, then dry it with paper towels. Mix together butter, paprika, mustard, and thyme, season with salt and pepper. Gently spread half of the mixture under the chicken breast skin, then brush the rest over the entire chicken. Tie the legs together and tuck the wings under.
  • Set the chicken on a wire rack in a roasting pan. Snip grapes into bunches of 8-10 grapes and place around the chicken along with garlic cloves and almonds. Pour wine over. Roast at 200C for 15 minutes, then lower temperature to 190C and continue roasting for 60 more minutes, or until the chicken thigh's thickest part runs clear juices when pierced. Turn off the oven and let the chicken rest inside for 10 minutes.
  • In a large saucepan, boil salted water and cook potatoes for 12 minutes until slightly undercooked. Drain, toss with oil, garlic, and thyme, then season. Let cool in a colander. Heat a large pan over high heat, add potatoes, cook for 10 minutes turning occasionally until golden brown on all sides. Serve chicken and grapes with potatoes and pan juices, garnished with extra thyme.

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