California Grape Shallot and Thyme Roasted Chicken
Ingredients
- 1 whole chicken about 4 pounds
- 1 tablespoon butter at room temperature
- 1 teaspoon sea salt
- 3/4 teaspoon dried thyme
- freshly ground pepper to taste
- 2 cups red and black Grapes from California
- 1/3 cup shallots finely chopped
- 1/3 cup dry white wine
- fresh thyme leaves for garnish (optional)
Instructions
- Heat oven to 375 F.
- Rinse chicken and pat dry; place in 13-by-9-inch baking dish. Spread butter over surface of chicken and sprinkle with salt, thyme and pepper, to taste. Roast 45 minutes.
- Add grapes, shallots and wine to pan and roast 30-40 minutes, or until grapes are softening and thighs reach internal temperature of 165 F on meat thermometer.
- Remove from oven and tent with foil; let stand 15 minutes before carving. Place grapes, shallots and cooking juices in bowl and serve over slices of chicken. Garnish with fresh thyme leaves, if desired.
Notes
Nutritional information per serving: 260 calories; 29 g protein; 11 g carbohydrates; 9 g fat (31% calories from fat); 3 g saturated fat (3% calories from saturated fat); 90 mg cholesterol; 480 mg sodium; 1 g fiber.