Roast chicken with olives, grapes

Ed Mayfield


If ever in need of an easy, creative weekday dinner, this might be your answer. Saw it in the local paper today and tried it tonight. Delicious is all I can say.

★★★★★ 1 vote
20 Min
25 Min


whole chicken, cut up into pieces
kosher salt and pepper, to taste
1 Tbsp
olive oil
1 c
seedless grapes
1 c
pitted black olives
shallott, sliced
1 Tbsp
dried rosemary
1/2 c
white wine
1/2 c
chicken broth


1Preheat oven to 450 degrees
2Season chicken pieces with salt and pepper. Heat olive oil in a large skillet, preferably cast iron, over medium-high heat. When oil begins to sizzle, place half the chicken in skillet, cooking about three minute per side, until browned. Remove first batch to a plate and do same for second half. Place all chicken in the skillet and arrange olives, shallot and grapes around it. Sprinkle rosemary on top.
3Place skillet in the pre-heated oven and roast for about 20-25 minutes. Remove chicken from oven and place, along with all extra ingredients on a serving platter.
4Add the wine and chicken broth to the juices remaining in the skillet and simmer for about three minutes or until liquid reduced in half. Pour this sauce mixture over the chicken and enjoy.

About this Recipe

Course/Dish: Chicken, Roasts
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy