This might be your new go-to roast chicken recipe for the Sunday lunching season ahead
Grapes are fantastic right now and are really wonderful roasted in the oven – especially in the company of chicken, sage and garlic. The radicchio, which is slightly bitter, counteracts the sweetness of the grapes and wilts gently under the heat of the bird and its juices. Top everything with pine nuts and extra sage and serve with crusty bread to mop up the juices.
Ingredients
4 chicken marylands* (about 1kg)
300g crimson seedless grapes
6 garlic cloves, left whole and unpeeled
12 sage leaves
3 tbsp extra virgin olive oil
80ml dry white wine
sea salt
50g pine nuts
6 radicchio leaves
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional). Arrange the marylands on a large oven tray with the grapes, garlic and half of the sage, tucking in the leaves so they don’t burn as the meal cooks. Drizzle everything with 2 tablespoons of the olive oil and carefully pour the wine into the tray around the chicken and grapes. Season well with salt.
Step 2
Roast in the preheated oven for 10 minutes, then reduce the oven to 180C fan-forced (200C conventional) and continue to roast for 40-45 minutes or until the chicken is cooked and golden and the grapes have collapsed. Remove from the oven and allow to rest.
Step 3
Heat the remaining olive oil in a small frying pan and add the pine nuts and remaining sage leaves. Gently fry until the pine nuts are golden and the leaves bright green. Drain on absorbent paper and set aside.
Step 4
Arrange the radicchio leaves on a serving plate and nestle the chicken, grapes and garlic on top. Spoon over the cooking juices and top with the extra sage and pine nuts.
*Note: If marylands are unavailable, use skin-on, bone-in chicken thighs (chicken chops).
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Julia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.From our partners
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