Rosemary cold-roast chicken with grapes

Rosemary cold-roast chicken with grapes

10 mins Prep · 60 mins Cook

Let the herbs and fruit do the talking in this chicken dish with a twist

Created by Spinneys
Prep time 10 minutes
Cook time 60 minutes
Serves 4
Cuisine Mediterranean
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 668
Fat 39.6g
Protein 77.3g
Carbs 14g
Sugars 12.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Place the chicken in a large roasting tray, lift the skin off the breast using your fingers and press the butter in underneath the skin, on top of the breast. Insert the lemon halves into the chicken’s cavity then rub with the olive oil.


Combine the cinnamon, allspice, cloves and rosemary together and sprinkle over the chicken. Season well with the salt and pepper. Marinate for at least 30 minutes or preferably overnight.


Coat the bottom of a lidded cast iron pot – or another ovenproof pot – with olive oil (see top tip below).


Place the chicken in the pot with the grapes. Add the apple cider vinegar, then drizzle with the honey.


Cover the pot with the lid.


Place the pot in a cold oven. Turn up the temperature to 225°C, and cook the chicken for 45 minutes, then remove the lid and cook until the skin is golden and crisp, about 15 minutes.


To make sure the chicken is cooked, check the flesh isn’t pink on the inside or that the temperature measures 75°C with an instant-read thermometer. If the juices in the bottom evaporate too quickly and look like they’re beginning to burn, you can pour a little water in the bottom of the pan.


Remove the pot from the oven and let the chicken cool to warm or room temperature to serve.