Best Roasted Chicken With Grapes And Fresh Ginger Recipes

ROAST CHICKEN WITH GRAPES

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

SAUTéED CHICKEN WITH ROASTED GRAPES

Steps:

• Heat oven to 375 degrees. Line a rimmed sheet pan with parchment paper or a nonstick baking mat. Put half the grapes in the pan and roast 1 hour, turning grapes after 30 minutes. They will become wrinkled and golden
• Meanwhile, in a blender, purée remaining grapes until smooth. Strain through a sieve, pressing to release all juices from skins. Discard skins.
• In a large, heavy nonstick skillet, melt half the butter over high heat. Sprinkle chicken with salt and pepper and cook on both sides until golden brown, reducing the heat to prevent scorching, about 4 minutes per side. Add strained grape purée and simmer until chicken is cooked through and juice is syrupy, about 5 minutes. Transfer chicken to a serving platter and keep warm. Whisk remaining butter into sauce and cook over high heat for 1 minute. Add roasted grapes and heat through, then pour sauce and grapes over chicken. Sprinkle with chives and serve.

ROASTED CHICKEN WITH GRAPES AND FRESH GINGER

Steps:

• Mix 2 tablespoons ginger, 3 cloves garlic, lemon juice, olive oil, cinnamon, salt and pepper in a small bowl.
• Pour into a ziplock bag big enough to fit chicken into. (I use gallon size freezer bags.
• Add chicken to ziplock bag.
• Let marinate in fridge for 2 to 24 hours. (longer is better).
• Cut grapes in half.
• Preheat oven to 350.
• Remove chicken from ziplock bag and place in a frying pan over medium heat.
• Brown all sides of chicken.
• Place chicken in roasting pan.
• Add remainder of ginger, garlic, shallots and as many grapes to chicken cavity that will fit.
• Roast chicken for 1 1/2 hours.
• Check to make sure chicken is completely cooked, if not add more time.
• Enjoy.