Recipe: Roast chicken with grapes, garlic, almonds and fried potatoes
- 1.7kg free-range chicken
- 70g butter, melted, cooled
- 1/2 tsp sweet paprika
- 1 tbs seeded mustard
- 2 tsp finely chopped thyme, plus extra sprigs, to serve
- 500g bunch seedless green grapes
- 1 bulb garlic, cloves separated
- 1/3 cup (55g) whole blanched almonds
- 1 cup (250ml) dry white wine
- 800g chat potatoes, quartered
- 1/4 cup (60ml) olive oil
- 2 cloves garlic, peeled, bruised
- 8 thyme sprigs
- Preheat oven to 230°C. Rinse chicken inside and out then pat dry with paper towels. Combine butter, paprika, mustard and thyme then season to taste with salt and pepper. Spoon half the mixture over chicken breast under skin, then brush remaining mixture all over chicken. Tie legs together and tuck wings under.
- Place chicken on a wire rack in a roasting pan. Snip grapes into bunches of 8-10 grapes and arrange around chicken, with garlic cloves and almonds. Pour in wine. Roast for 15 minutes then reduce oven to 190ÂºC and roast for a further 60 minutes or until juices run clear when thickest part of chicken thigh is pierced with a skewer. Turn oven off and stand chicken in oven for 10 minutes.
- Meanwhile, for potatoes, cook potatoes in a large saucepan of boiling salted water for 12 minutes or until slightly undercooked. Drain and stand in a colander until cooled, then toss with oil, garlic and thyme and season to taste. Heat a large, heavy-based frying pan over high heat. Add potato mixture and cook, turning occasionally but allowing potatoes to brown on all sides, for 10 minutes or until golden. Serve chicken and grapes with potatoes and pan juices, scattered with extra thyme.
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: USA (General)