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This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
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Red Wine Roast Chicken with Grapes and Herbs

This Red Wine Roast Chicken with Grapes and Herbs is simple to make yet full of flavor. It’s the perfect entrée for your holiday gatherings and showcases some of the season’s best ingredients.
Prep Time10 mins
Cook Time1 hr 30 mins
Resting Time10 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 287kcal

Ingredients

  • 1 approximately 5-pound whole chicken
  • 1 cup red wine
  • Salt and pepper
  • 2 sprigs each fresh rosemary, sage and thyme, plus additional for garnish
  • 1 pound seedless red grapes
  • 2 large shallots, peeled and quartered

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Remove innards from chicken and rinse with cold water. Let drain in a large colander for 2 minutes.
  • Pat chicken dry and place in roasting pan, breast side down. Pour red wine all over and inside the chicken. Season with salt and pepper.
  • Stuff the fresh herbs inside the chicken. 
  • Place chicken in oven and turn down heat to 350 degrees Fahrenheit. Roast, uncovered, for 15 minutes.
  • Remove chicken from oven and, using tongs or wooden spoons, flip chicken over so that the breast side is now facing up.
  • Return to oven and continue cooking until a meat thermometer inserted into the thigh reads 160 degrees Fahrenheit. Start checking the temperature after about an hour and a half. For the last 10-15 minutes of cooking, add shallots and grapes to bottom of roasting pan.
  • Once meat thermometer reads 160 degrees Fahrenheit, remove from oven. Transfer grapes and shallots to a serving platter first, and then transfer chicken so it sits in the middle of the grapes and shallots. Garnish with additional fresh herbs. Use a carving fork and knife to serve.

Nutrition

Calories: 287kcal