Roast Chicken with Olives and Grapes

Assalamu alaikum wa rahmatullahi wa barakatuhu

In the Name of Allah, Most Gracious, Most Merciful

Roast chicken with what and what?!

When I first saw this recipe, that is exactly what I thought.
But the ingredient list was so simple, that I had to be mad not to try it. And, so I did. 

On Tuesday, once I got my hand on some grapes and a jar of olives that had been lurking at the back of the fridge, I set to work. The recipe itself is really simple and quick. The only real thing you have to do is brown off the chicken. The rest of the work is done in the oven.

And, when we tasted it, we understood. Olives and grapes roasted together with chicken give off this amazingly moreish sweet, salty and savoury flavour. It is out of this world, and so easy, you'd be mad not to try it. I, on the other hand, enjoyed the leftovers for dinner last night.

Roast Chicken, previously: Mums' Roast Chicken, Roast Chicken Tikka, Masala Chicken and Potatoes 

A Simple List of Ingredients:

1. Whole Chicken Pieces
2. Salt and Pepper
3. Olive Oil
4. Onion
5. Pitted Olives
6. Seedless Grapes
7. Chicken Stock
8. Fresh Rosemary

Bismillah, let's begin!

Preheat the oven to 200C or Gas Mark 6.

Take 1 Whole Chicken, cut into pieces and on the bone. 
You can have the skin on or off - it's up to you. We prefer it without the skin.
Pat the chicken dry with paper towels and season one side with Salt and Pepper.
Note: Use the bonier pieces of chicken that no one really eats to make the chicken stock for later - check the full recipe at the end for details.


Heat a few tablespoons Olive Oil in an ovenproof frying pan or roasting tin over a medium-high heat.


Once the oil is hot, place the chicken into the pan, seasoned side down. Do this in batches so as not to overcrowd the pan.




Fry the chicken over a medium-high heat for 5 minutes.


Season this side with Salt and Pepper.


Turn over the chicken. Look at how golden brown and delicious it is!
Fry the other side for another 5 minutes.


Remove from the pan and put onto a plate. The chicken should just be browned on both sides and not fully cooked through.


Carry on frying the rest of the chicken in batches.


Until it's all crispy and golden brown.


Next, take the rest of the ingredients.


Peel and thinly the slice 1 medium Onion.


Into the same pan or tin that you fried the chicken in ...


.. put the chicken back in.


Sprinkle over the onion slices.



And, a handful of Pitted Olives. You can use any olive you like - I used black.


Next, the grapes.




Throw in a handful of Seedless Grapes - any will do but I used green.





Place the chicken to roast in the oven for 35 minutes or until cooked through.


Remove everything from the pan.


Place the pan on the heat, and pour in 250ml Chicken Stock. See the full recipe at the end for how I made the stock.




Add 3 sprigs Fresh Rosemary to the pan.



Bring the stock to the boil. Scrape the bottom of the pan with a wooden spoon to get all the lovely flavour off. Let the sauce cook and reduce until it is as you want it. Be sure to taste for seasoning.

The chicken is beautiful and glossy from all the roasting. And, it tastes so good!
 
To serve with the chicken, slice 3 medium Potatoes and 5 Carrots into equal-sized rounds.


Toss with Olive Oil, Salt and Pepper. Place in a single layer on an oven tray.

Roast in a 180C or Gas Mark 4 oven for about 40 minutes until golden brown and crispy, turning half-way.

We also ate braised lettuce and peas with the chicken, potatoes and carrots.

Spoon the pan juices over the chicken, and tuck in! Enjoy!

Full Written Recipe:

Roast Chicken with Olives and Grapes

Adapted from the Smitten Kitchen Cookbook

Prep Time: 25 minutes approx.

Baking Time: 30 minutes approx.

Serves: 4 people approx.

Ingredients

1 Whole Chicken, cut into pieces, on the bone and with or without skin

Salt and Black Pepper, to taste

Olive Oil, as needed

1 medium Onion, peeled and thinly sliced

Handful Pitted Olives

Handful Seedless Grapes

250 ml Chicken Stock (see method below)

3 sprigs Fresh Rosemary

To Serve (optional)

3 medium Potatoes

5 Carrots

Salt and Pepper, to taste

Olive Oil, as needed

Method

Preheat the oven to 200C or Gas Mark 6.

Take the bonier pieces from the whole chicken, that no one really eats. Boil them in a pan with 300ml water with salt, pepper and any spices you like. Strain and keep the liquid – this will be your chicken stock for later on.

Pat the other pieces of chicken dry with paper towels, and season on one side with salt and pepper.

Heat the olive oil in a large, frying pan that can also be used in the oven. I used an oven roasting dish that could also be placed on the cooker.

Place chicken into the pan, seasoned side down.

Fry the chicken in the hot oil in batches, over a medium-high heat for 5 minutes. Season again and flip to fry for another 5 minutes until sealed and golden brown.

Remove to a plate, and repeat with the remaining chicken.

Next, place all the chicken back into the same pan or oven dish. Sprinkle over the sliced onions, olives and grapes.

Place to roast in the oven for 35 minutes or until the chicken is cooked through.

Once cooked, remove everything from the pan onto a platter. 

Place the pan on a medium heat and add the chicken stock and rosemary sprigs. Scrape the bottom of the pan to remove all the delicious flavour. Bring to the boil, and then reduce until the sauce or pan juices are as you want them.

Taste for seasoning, and adjust if needed.

Serve the chicken, grapes and olives with the pan juices over them, and enjoy.

To make the roasted potatoes and carrots, slice both into rounds of equal thickness. Toss with olive oil, salt and pepper. Roast in a single layer in a 180C oven or Gas Mark 4 for 40 minutes until cooked through and crispy, turning half-way.

Serve with the chicken and enjoy!

This Time One Year Ago:

Creamy Winter Pie

This Time Two Years Ago:

My Posh Macaroni Cheese

Keep me in your duas, please,

Wasalaam!