Roasted Split Chicken with Grapes

Roasted chicken with grapes pairs well with wild rice, garlic chard and a bit of gorgonzola and toasted almonds.

This chicken recipe is perfect for a weeknight but special enough to be the star of any dinner party. This whole chicken cooks in just 45 minutes, the trick to making quick cooking, juicy chicken is to spatchcock it. What does that mean? Well it is just a complicated word for cutting the spine out of the chicken so that it lays flat, this way the chicken cooks evenly in half of the time. For this recipe you can can a whole chicken that is anywhere between 4.5 lbs. The best way to be sure that your chicken is cooked all the way though is to check the internal temperature at the thickest part of breast, it should be about 160 degrees F, be careful to not overcook the breast or il will be tough and chewy.

This recipe uses red grapes but any firm, seedless grape will work here, especially this time of year when grapes are in season. You want to use larger varieties of grapes in this recipe, they hold up better in the oven and are less likely to burst.

Yield: 8

Author: Telly Smith

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Roasted Split Chicken with Red Grapes

Prep time: 15 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 15 M

Ingredients

• 1 whole chicken, about 4-5 lbs. 
• 4 tablespoons butter softened
• 1 tablespoon butter, melted
• 1 tablespoon salt, divided 
• 1 teaspoon pepper 
• 1 tablespoon Italian seasoning, divided  
• 2 cups red grapes, rinsed and dried 

Instructions

1. Place grapes into a bowl, drizzle with 1 tablespoon of butter, 1/2 teaspoon of salt, 1/4 teaspoon pepper and 1 teaspoon Italian seasoning, set aside.
2. Combine softened butter and the remaining salt, pepper and Italian seasoning.
3. To spatchcock the chicken place chicken breast side down with the wings and neck facing towards you. Use kitchen shears and cut through the ribs right next to the spine along both sides. Open rib cage and use a sturdy knife to score down the sternum. Sprinkle a pinch of salt and pepper on the underside of the chicken. 
4. Flip chicken over and pace chicken on baking sheet, press down on the breasts firmly to ensure the chicken lays flat. 
5. Carefully lift the skin of the chicken and rub half of the butter mixture under the skin and the other half on the skin. 
6. Skatter grapes around the chicken. 
7. Bake for 45 minutes. 
8. Let the chicken rest for 15 min before carving. 

Nutrition Facts

Calories

270.02

Fat (grams)

17.46

Sat. Fat (grams)

7.42

Carbs (grams)

7.24

Fiber (grams)

0.55

Net carbs

6.69

Sugar (grams)

5.86

Protein (grams)

20.82

Sodium (milligrams)

912.39

Cholesterol (grams)

84.85

This recipe pairs well with garlic, this is the recipe from this months “What’s in Season” blog post.

Yield: 6

Author: Telly

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Garlic Chard

Ingredients

• 2 bunches chard (Swiss, rainbow or red) 
• 4 cloves of garlic finely minced 
• 1 tablespoon olive oil 
• pinch of red pepper flakes 
• pinch of salt 

Instructions

1. Rinse and wipe down the chard then trim the ends. 
2. Slice into 1 inch strips, including the stems. 
3. Place leaves and stems into separate bowls. 
4. Heat oil in a large pan with a lid over medium heat. 
5. When the oil is hot add the red pepper flakes and stir for a minute, then add the chard stems and cook 2 minutes covered. 
6. Add chard leaves and garlic, stir until the garlic is fragrant, about 1 minute. 
7. Cover and cook for an additional 2 minutes. 
8. Serve immediately.   

Nutrition Facts

Calories

36.20

Fat (grams)

2.48

Sat. Fat (grams)

0.37

Carbs (grams)

3.50

Fiber (grams)

1.71

Net carbs

1.79

Sugar (grams)

0.68

Protein (grams)

1.21

Sodium (milligrams)

130.46

Cholesterol (grams)

0.00