Nici Wickes: Chicken with Roasted Grapes - Saturday Morning with Jack Tame

This is the perfect shoulder season meal – not too hearty but not too fresh either, perfect for these interim months between Winter and Summer.

Serves: 4-6

Ingredients:

• Olive oil
• 6 chicken thigh portions, bone in, skin on
• 500g red seedless grapes
• 6 cloves of garlic
• ¼ cup red wine vinegar
• ¼ cup stock
• Sea salt and black pepper
• Handful of thyme and rosemary

Method:

Preheat the oven to 200°C on fan bake.

In a large roasting dish, drizzle over some olive oil and arrange the chicken skin side up. Arrange the grapes around the chicken and scatter over the garlic and white wine.

Season well with salt and pepper and drizzle over a generous amount of oil.

Scatter over the rosemary and thyme, cover with foil and then pop into the oven to roast for about 40-45 minutes or so. Remove the foil and cook for a further 10-15 minutes until the chicken is cooked through and the skin is golden brown and crisp.

Serve with salad and crusty bread.

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