Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

• temps total: 45 minutes

Ingrédients

1 (4-pound) whole chicken, cut into 8 pieces

4 teaspoons kosher salt

⅓ cup extra-virgin olive oil, divided

1 medium bunch red seedless grapes (about 2 cups), divided into small clusters

1 large garlic head, separated and cloves peeled (15 to 20 cloves)

1 (1/2-ounce) bunch fresh rosemary

¼ teaspoon black pepper

Instructions

Preheat oven to 400°F. Season chicken pieces with salt. Heat 1 1/2 tablespoons oil in a large oven-proof skillet over high. Add chicken pieces, skin sides down, and cook undisturbed until skin is browned and crisp, about 10 minutes. Remove from heat, and transfer chicken to a plate. Add grapes, garlic cloves, and rosemary to skillet, stirring and scraping up any browned bits. Return chicken pieces to skillet, skin sides up, nestling between and atop grapes. Drizzle with remaining oil.

Roast in pre-heated oven until a meat thermometer inserted in chicken breast registers 155°F, 22 to 25 minutes. Let chicken rest 10 minutes; sprinkle with black pepper.

Nutrition

• Calories: 1310 kcal
• Lipides Totaux: 80 g
• Lipides Saturés: 20 g
• Lipides Insaturés: 0 g
• Cholestérol: 399 mg
• Sodium: 1634 mg
• Glucides Totaux: 17 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 12 g
• Protéines: 125 g