Are you looking for a dinner recipe that feels luxurious but is surprisingly simple to prepare? This chicken and grapes with sherry vinegar is a Mediterranean-inspired delight that blends rich, savory flavors with a touch of sweetness.
It’s a show-stopping dish that brings elegance to your dinner table without hours of prep.
The Beauty of Mediterranean Ingredients
This recipe celebrates the Mediterranean approach to cooking, where high-quality ingredients shine on their own. Juicy roasted grapes paired with a golden, spatchcocked chicken create a symphony of flavors.
The sweetness of the grapes caramelizes beautifully, complementing the tangy sherry vinegar and the earthy fennel seeds. The result? A dinner recipe that is bold, aromatic, and absolutely unforgettable.
The combination of red and green grapes not only looks stunning but also enhances the dish’s natural sweetness. This is a perfect example of how Mediterranean cooking prioritizes seasonal produce to craft meals that are as nutritious as they are delicious.
Why Spatchcocking Elevates the Recipe
Spatchcocking a chicken involves removing the backbone to flatten the bird, ensuring even cooking and a crispy, golden exterior. This technique makes the chicken cook faster while keeping it moist and juicy.
If you’ve never tried it before, don’t worry—your butcher can prepare it for you, or you can easily follow a tutorial.
By flattening the chicken, you allow the skin to crisp up beautifully while the juices seep into the bed of grapes below. It’s a technique that transforms your dinner recipe into a culinary masterpiece.
How to Customize for Your Needs
One of the best parts of this recipe is how versatile it is. You can adjust it to suit dietary preferences or what you have on hand:
- For a gluten-free twist: Serve with polenta or mashed potatoes instead of bread.
- For a lighter option: Pair with a crisp arugula salad dressed in olive oil and lemon.
- To go dairy-free: Simply skip the butter in the sauce—it will still be rich and flavorful.
This recipe works beautifully for weeknight dinners but is equally impressive for entertaining guests. It’s hearty enough to satisfy everyone but light enough to leave you feeling energized.
Tips for Making This Dinner Recipe Shine
To truly master this recipe, keep these tips in mind:
- Choose seedless grapes: They caramelize better and ensure a smoother sauce.
- Don’t skip the marinade: Letting the chicken marinate with fennel seeds, lemon zest, and olive oil infuses it with deep, complex flavors.
- Rest the chicken: After roasting, let the chicken rest for at least 10 minutes before carving. This locks in the juices and makes every bite tender.
Whether you’re new to Mediterranean cooking or a seasoned pro, this chicken and grapes dinner recipe offers the perfect balance of simplicity and sophistication. It’s a meal that feels celebratory yet comforting, making it ideal for both everyday dinners and special occasions.
So why not give it a try? This Mediterranean-inspired dish is your ticket to a meal that’s as easy as it is impressive.
Chicken & Grapes Dinner Recipe
Equipment
- Poultry shears (for spatchcocking the chicken)
- Rimmed baking sheet
- Saucepan
Ingredients
- 1 tablespoon kosher salt plus more as needed
- 1 ½ teaspoons fennel seeds lightly crushed
- 1 teaspoon freshly ground black pepper plus more as needed
- Grated zest of 1 lemon
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 spatchcocked chicken 4 ½ to 5 pounds, patted dry with paper towels
- 12 ounces red seedless grapes stemmed (about 1 ½ cups)
- 1 teaspoon sugar
- 1 ½ teaspoons sherry vinegar or more to taste
- 1 ½ teaspoons unsalted butter
Instructions
- Prepare the Chicken: In a small bowl, mix 1 tablespoon of kosher salt, the fennel seeds, black pepper, lemon zest, and 1 tablespoon of olive oil. Rub this mixture thoroughly over the chicken, ensuring even coverage. Place the chicken, skin-side up, on a rimmed baking sheet and let it marinate for at least 1 hour.
- Heat the Oven: Preheat the oven to 475°F about 15 minutes before you're ready to start cooking.
- Initial Roasting: Roast the chicken in the preheated oven for 20 minutes.
- Prepare and Add the Grapes: While the chicken roasts, toss the grapes with the remaining 2 teaspoons of olive oil, the sugar, and a light sprinkle of salt and pepper. Scatter the grapes around the chicken after the initial 20 minutes of roasting, and continue cooking until the chicken is fully cooked and the grapes are caramelized, about 20 to 25 more minutes.
- Create the Sauce: Remove the chicken from the baking sheet and transfer it to a cutting board to rest. Scoop the grapes into a separate bowl. Place the baking sheet directly over medium-high heat on the stovetop, pour in the sherry vinegar, and use a spatula to scrape up the browned bits from the bottom of the pan. Pour this mixture into a small saucepan, whisk in the butter, and cook until it’s smooth and slightly thickened.
- Serve the Dish: Carve the chicken into portions and serve it with the roasted grapes. Drizzle each serving with the warm sherry vinegar sauce for a tangy, flavorful finish.
Notes
- Serve with creamy polenta or nutty farro for a complete meal.
- Red and green grapes make a colorful presentation.
- If you prefer, skip making the pan sauce and drizzle the chicken with additional sherry vinegar before serving.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.