Family friendly

Roast chicken with verjuice, grapes, walnuts and tarragon

Name: Roast chicken with verjuice, grapes, walnuts and tarragon recipe
Yield: 4
Ingredients: 1.6kg whole chicken, butterflied (ask your butcher to do this for you); 2 garlic cloves, crushed; 40.00 ml thyme leaves; 100ml verjuice; 60ml olive oil; 300g Thompson seedless grapes, separated into 3 bunches; 50g walnut; 82.50 ml tarragon leaves, plus extra to serve; 1 small radicchio, leaves torn

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P71 Roast chicken with verjuice, grapes, walnuts and tarragon

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by Mike McEnearney

Chef and delicious. columnist

May 24, 2023

This chicken dish is like a little piece of home, plated up with plenty of love and an abundance of flavour.

1.6kg whole chicken, butterflied (ask your butcher to do this for you)
2 garlic cloves, crushed
2 tbs thyme leaves
100ml verjuice
1/4 cup (60ml) extra virgin olive oil
300g Thompson seedless grapes, separated into 3 bunches
1/2 cup (50g) walnut halves, plus extra toasted, to serve
1/3 cup tarragon leaves, plus extra to serve
1 small radicchio, leaves torn

Method

1.

Line a large baking tray with a small raised edge with baking paper
2.

Place chicken on the prepared tray and top with garlic, thyme and half the verjuice. Rub all over to coat well. Season with salt flakes. Cover and chill for 1 hour, turning occasionally.
3.

Preheat oven 230°C/210°C fan-forced.
4.

Drizzle chicken with oil and season again with salt flakes. Roast for 30 minutes, then add grapes, walnuts and remaining verjuice and baste chicken with the juices
5.

Roast for a further 25-30 minutes, until chicken is cooked and really crispy, grapes start to colour, blister and turn a little soft, and walnuts are deep golden.
6.

Remove from the oven and scatter with tarragon leaves. Rest, tented with foil, for 15 minutes.
7.

Top chicken with radicchio, extra tarragon and extra walnuts, and segment or slice chicken to serve.