As I walked down the aisles during this past week’s farmers market, I spied some delicate grapes cascading over a wooden crate. They looked sweet and delicate. The vendor offered some to taste. They were indeed sweet and delicious. Roasting grapes is a wonderful way to showcase this fruit and it pairs amazingly well with all types of poultry and duck and certain types of fish, such as salmon.
I promptly bought some grapes to add to my basket, Sunday lunch taking shape as I walked along. I also found some marvelous, multi-colored carrots whose varied flavors and color serve as a pretty and very tasty accompaniment to the chicken dish I was going to prepare.
Time to go home and cook!
CITRUS ROASTED CHICKEN WITH GRAPES
Serves 8 people
4 large sprigs rosemary – leaves removed
4 sprigs thyme – leaves removed
Zest and juice of 2 lemons – keep the squeezed out fruit
Zest and juice of 2 oranges - keep the squeezed out fruit
1 tablespoon olive oil
Salt and pepper
2 organic chickens
1 ½ lbs grapes – de-stemmed