Roasted Chicken with Grape Sauce

 If you have vowed to eat healthier in 2013 this dish is for you! It is high in protein and the only carbs are from the grapes, so it is relatively low-carb.  You can omit the grape sauce if you want very low-carb, but be sure to cook the chicken on top of the grape mixture and then discard. It is still juicy and delicious without the sauce! Pair this with a cauliflower mash (see recipe below) and some green veges and you have a deliciously satisfying, healthy meal! The flavors work so well together it feels like you are eating a gourmet meal without too much effort! and if you haven't had a roasted grape before, you are in for a real treat!

Ingredients
1 whole roaster chicken (5-6 lbs)
4 tbsp olive oil
1/2 tsp sea salt
1 head of garlic
2 lbs red seedless grapes
2-4 sprigs of fresh Thyme

Directions

• Preheat oven to 375 degrees F.
• Place the chicken breast side down on a cutting board and remove the backbone by cutting along the backbone on each side from end to end. Get as close to the bone as you can and remove. Turn chicken over and flatten by pressing firmly on the breast.
• In a small bowl, mix 2 tbsp olive oil, 1 garlic clove (minced) and salt. Loosen the skin and rub 1/2 of the olive oil mixture under the skin. Place 2-4 Thyme sprigs under the skin. Rub the other half of the olive oil mixture on the skin. (Remove the pop-up thermometer if there is one)
• Place 1lb of grapes on the bottom of a roasting pan and smash with a fork until the skin breaks. Mix in the remaining 2 tbsp olive oil and the rest of the garlic (skin removed and cut in 1/2).
• Place the chicken on top of the grapes in the roasting pan with breast side up and flatten. 

• Roast in the pre-heated oven for about an hour and 15 minutes or until temperature of the thigh reaches 180 degrees F. Cook time will vary depending on the size of your chicken.

• Place the rest of the grapes on a parchment lined baking sheet and roast in the oven with the chicken for about 30 minutes or until the skin bursts open.
• When the chicken is fully cooked, remove from the oven and let rest on a cutting board.

 

• Strain the chicken juices into a saucepan. Let sit so fat can rise to the top. Skim off fat. Discard the grapes from the roasting pan. If you have a fat skimming measuring cup (very handy) you can just pour the juices into the cup and let sit a minute and then pour out the juices. Stop pouring when you reach the fat.

fat skimming measuring cup

Add the roasted grapes into the saucepan with the chicken juice and bring to a boil. Boil for about 5 minutes. Salt to taste. You can add honey if you prefer a little sweeter sauce.

This pairs nicely with a cauliflower mash....

Garlic Cauliflower Mash (low-carb alternative to garlic mashed potatoes)

1 medium head of cauliflower

1/4 cup grated Parmesan cheese

1 teaspoon of freshly minced garlic (or more to taste)

1/8 teaspoon chicken base

1/8 teaspoon black pepper

butter and chopped fresh chives for garnish

Cut cauliflower into small pieces and place in boiling water for about 5-6 minutes or until thoroughly cooked. Drain well (do not cool), and pat dry with paper towels. In a blender or food processor, puree the hot cauliflower with the Parmesan, garlic, chicken base, and pepper until smooth. An immersion blender works well if you have one. Garnish with chives and butter and serve hot.

Recipe inspired by: Roast Chicken with Grapes