The grapes break down around this roasted chicken and turn into the most beautiful pan sauce.
Herb-Butter Roasted Chicken with Muscadines
Yields: 4 servings
- 5 tablespoons unsalted butter, softened
- 1 clove garlic, minced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 1 (3- to 4-pound) chicken, patted dry
- 4 cups muscadine or scuppernong grapes
- 5 shallots, halved
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons balsamic vinegar
- 2 teaspoons olive oil
- Preheat oven to 425°.
- In a small bowl, stir together butter, garlic, chopped rosemary, chopped thyme, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Gently loosen skin from breast of chicken, keeping skin intact. Rub butter mixture under and over skin of chicken. Place chicken in a 12-inch cast-iron skillet. Sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Tie chicken with kitchen twine. Place grapes, shallots, and herb sprigs around chicken in skillet. Drizzle with vinegar and oil.
- Bake until golden brown and a meat thermometer inserted in thickest portion registers 165°, about 1 hour and 10 minutes. Let stand for 10 minutes before serving.