Chicken with grapes in the oven
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 685, total fat 27 G., saturated fats 6 G., proteins 42 G., carbohydrates 66 G., fiber 4 G., cholesterol 103 mg, sodium 821 mg, sugar 1 G.
Calories 685, total fat 27 G., saturated fats 6 G., proteins 42 G., carbohydrates 66 G., fiber 4 G., cholesterol 103 mg, sodium 821 mg, sugar 1 G.
The next time you roast chicken with Provençal herbs, toss a couple of handfuls of red or white grapes into the pan alongside it. Just one unusual ingredient instantly gives the dish a unique and Mediterranean flavor. Serve with couscous and drizzle with the juices from the pan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 gr. couscous (about 1 and 1/4 cups)
- 2 tsp. Provencal herbs or Italian seasoning
- 2 cups red or white seedless grapes, halved
- 1/4 cup extra-virgin olive oil
- 1 chicken weighing 1.8 kg, cut into 12 pieces
- 1 medium red onion, sliced into wedges
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Recipes with similar ingredients: couscous grain, chicken, red onion, grape, Italian seasonings
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to 230°C.
- Cook the couscous according to package directions, without oil. Fluff it with a fork and toss with 2 tablespoons of olive oil, season with salt and pepper to taste. Cover and keep warm.
- Meanwhile, place the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, herbes de Provence, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Arrange the chicken skin-side up on the baking sheet and roast until the skin begins to brown, about 15 minutes.
- Remove the pan from the oven and add the grapes. Continue baking until the chicken is golden brown and the grapes are tender, another 15-20 minutes. Divide the chicken, onions, and grapes among plates and drizzle with the sauce from the pan. Serve with couscous.
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