Grape Roasted Chicken with Mushroom Cream Sauce

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When it comes to cooking, one thing I adore are easy recipes that look fancy. In my opinion the absolutely best tasting food is also normally the most simplistic. The ingredients aren’t elaborate and the process is relatively effortless, but the result on the other side is not only delicious, it looks incredible and pulls you in to the dinner table.

These kinds of recipes can make it on to holiday menus, but can also turn weeknight meals into something special. I hope you’ll find this recipe does just what I’m describing here for your next family meal!

5.0 from 1 reviews
Grape Roasted Chicken with Mushroom Cream Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
Instructions
  1. Preheat your oven to 425 degrees F.
  2. Combine the thyme, garlic powder, and sea salt in a small bowl and set aside.
  3. Place the thoroughly dried chicken, skin side up, on a parchment lined baking sheet and set aside.
  4. In a skillet cook bacon until browned and crisp. Remove, drain on paper towels, and reserve the rendered bacon fat.
  5. Use a pastry brush to coat the chicken skin with the bacon fat. Sprinkle with the seasoning mixture. Arrange the lemons around the chicken.
  6. Roast the chicken, uncovered, for 25 mins. Tuck bunches of grapes around the chicken and return to oven for 25 more mins. or until the breast meat reaches an internal temperature of 165 degrees F. Let rest for 10 minutes before serving.
  7. Meanwhile, for sauce, in a skillet over medium heat cook and stir onion, shallot, and garlic in the remaining bacon fat for 4 mins. Add mushrooms, cook and stir for 5 more mins. Add pumpkin, wine, coconut milk, and fresh thyme. Cook and stir until sauce is thickened and bubbly. Stir in crisped bacon.
  8. Serve chicken with lemons, grapes, and generous ladles of sauce.

 

About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.

6 comments

  • Flora says

    I’ve never tried chicken with fruit before but keen to give this a go! Looks like the perfect dinner for a Sunday evening 🙂

    • Angie Alt says

      Meat w/ fruit is always kind of weird to us in some parts of the world, but it’s actually not so uncommon in other cuisine styles. I found this combo to be really yummy, hope you love it!

  • H Couture says

    My oven (and entire kitchen) was filled with smoke from roasting this uncovered at such a high temp. Any suggestions? Other than that, it was delicious!

    • Edith says

      I didn’t have issues with this but since I have very sensitive smoke detectors, I tend to take extra precautions. I didn’t make this using a cookie sheet and parchment paper, and instead cooked it in a cast iron pot without the lid on. Just greased the bottom with bacon grease as well before putting in the chicken. Also baked it at 400 for 30 minutes, then at 415 for 40 minutes after putting in the grapes. Worked really well! 0 smoke, 0 problems. Maybe that would work for you as well.

  • Edith says

    SO GOOD.

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