Crispy Roast Chicken with Riesling Grapes and Tarragon
Elevate your dinner table with this Crispy Roast Chicken with Riesling Grapes and Tarragon—an elegant yet approachable recipe that marries tender, golden-skinned chicken with the delicate sweetness of roasted grapes and the vibrant aroma of fresh tarragon. This dish takes humble ingredients like shallots, garlic, and a splash of fragrant Riesling wine, transforming them into a luxurious pan sauce that perfectly complements the juicy, flavorful chicken. The secret lies in the simple techniques: a quick sear for irresistibly crisp skin, basting in savory juices, and roasting to perfection alongside the grapes for a caramelized touch of sweetness. Perfect for intimate gatherings or a fine dining experience at home, this recipe is proof that gourmet flavors can be achieved with ease. Serve it with the roasted grapes and pan juices for a truly unforgettable meal that is as visually stunning as it is delicious.
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Ingredients
- 1 3.5-4 pounds whole chicken
- 2 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 3 tablespoons fresh tarragon
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup white wine (Riesling)
- 2 cups green grapes, seedless
- 4 shallots, halved
- 1 lemon
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Remove the chicken from the refrigerator and pat it dry with paper towels. Season the entire chicken generously with the salt and black pepper, including the cavity.
Step 3
Tuck 1 tablespoon of fresh tarragon and half a lemon into the cavity of the chicken.
Step 4
In a large ovenproof skillet or roasting pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breast-side down for 2-3 minutes until the skin is golden and crisp.
Step 5
Flip the chicken breast-side up. Brush the chicken with the remaining 1 tablespoon of olive oil and smear the softened butter over the breast and thighs evenly.
Step 6
Arrange the shallots and grapes around the chicken in the pan. Pour the Riesling around the base.
Step 7
Roast the chicken in the preheated oven for 50-60 minutes, basting with pan juices every 20 minutes, until the skin is crispy and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Step 8
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Step 9
Serve the chicken on a platter with the roasted grapes, shallots, and pan juices. Garnish with the remaining fresh tarragon leaves and an extra squeeze of lemon juice, if desired.
Nutrition Facts
| Serving size | (2577.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1284.1 |
| Total Fat 67.2g | 0% |
| Saturated Fat 22.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 189.5mg | 0% |
| Sodium 4899.4mg | 0% |
| Total Carbohydrate 106.1g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 67.6g | |
| Protein 41.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 242.0mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 1881.4mg | 0% |
Source of Calories