Crispy Roast Chicken with Riesling Grapes and Tarragon
Elevate your dinner table with this Crispy Roast Chicken with Riesling Grapes and Tarragon—an elegant yet approachable recipe that marries tender, golden-skinned chicken with the delicate sweetness of roasted grapes and the vibrant aroma of fresh tarragon. This dish takes humble ingredients like shallots, garlic, and a splash of fragrant Riesling wine, transforming them into a luxurious pan sauce that perfectly complements the juicy, flavorful chicken. The secret lies in the simple techniques: a quick sear for irresistibly crisp skin, basting in savory juices, and roasting to perfection alongside the grapes for a caramelized touch of sweetness. Perfect for intimate gatherings or a fine dining experience at home, this recipe is proof that gourmet flavors can be achieved with ease. Serve it with the roasted grapes and pan juices for a truly unforgettable meal that is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 3.5-4 pounds whole chicken
- 2 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 3 tablespoons fresh tarragon
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup white wine (Riesling)
- 2 cups green grapes, seedless
- 4 shallots, halved
- 1 lemon
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken from the refrigerator and pat it dry with paper towels. Season the entire chicken generously with the salt and black pepper, including the cavity.
Tuck 1 tablespoon of fresh tarragon and half a lemon into the cavity of the chicken.
In a large ovenproof skillet or roasting pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breast-side down for 2-3 minutes until the skin is golden and crisp.
Flip the chicken breast-side up. Brush the chicken with the remaining 1 tablespoon of olive oil and smear the softened butter over the breast and thighs evenly.
Arrange the shallots and grapes around the chicken in the pan. Pour the Riesling around the base.
Roast the chicken in the preheated oven for 50-60 minutes, basting with pan juices every 20 minutes, until the skin is crispy and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the chicken on a platter with the roasted grapes, shallots, and pan juices. Garnish with the remaining fresh tarragon leaves and an extra squeeze of lemon juice, if desired.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 4899 mg | 213% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 67.6 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1881 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
