Herb-Butter Roasted Chicken with Muscadines

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
  1. Preheat oven to 425°.
  2. 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.
  3. 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.



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