Maple Rosemary Spatchcock Chicken with Roasted Grapes

a pan with roasted grapes and a spatchcock chicken

Maple Rosemary Spatchcock Chicken with Roasted Grapes

Make an autumnal entrée the whole family will love with this Maple Rosemary Spatchcock Chicken with Roasted Grapes. It's dairy-free, gluten-free, low-carb and cooks in one hour.

Course Chicken, Main Course

Cuisine American, Dairy-Free, Gluten-Free

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 474kcal

Author Mackenzie Ryan

Ingredients

Spatchcocked Chicken

1 whole roasting chicken, about 3 pounds
2-3 sprigs of rosemary, removed from stem and minced
olive oil, as needed
salt and pepper, to taste

Maple Rosemary Glaze and Grapes

¼ c. pure maple syrup
1 clove of garlic, minced or pressed
1 tbsp. dijon mustard
3-4 c. red grapes
additional olive oil and rosemary sprigs as needed

Instructions

Place an oven rack in the upper third of the oven and preheat the oven to 500°F. Stir together the maple syrup, garlic, and mustard and set aside.
Remove the whole chicken from the package and take out the neck and giblets from inside the cavity. Pat the chicken dry inside and out and use a pair of sharp kitchen shears to cut out the spine. Open up the chicken and place it breast side up on a cutting board. Place your hand on top of the breast bone and use considerable force to push down until the breast bone breaks and the chicken lays flat.
Transfer the chicken to a roasting rack placed in a roasting pan or sheet pan and tuck the wing tips behind the breast. Rub in just enough olive oil until the skin has an even coating and season the chicken with ample amounts of the salt, pepper, and minced rosemary. Place in the oven and bake for 40 minutes.
Remove the chicken from the oven and use a pastry brush to brush the skin of the chicken with the maple syrup glaze. For extra flavor, use a utensil to gently lift the skin on the breast and brush some on the meat as well. Place back in the oven and bake for an additional 15 minutes.
Toss the grapes and any additional rosemary in a little bit of olive oil until well coated. Add the grapes to the sheet pan and roast for an additional five to ten minutes, or until the grapes have started to swell and caramelize on one side and the the internal temperature of the meat in the thickest part of the thigh reaches 165°F. Remove from oven and cover with aluminum foil. Let rest 10 minutes, carve, and serve with Alexia Premium Vegetable Sides.

Notes

If you are using a roasting rack placed inside of a sheet pan, be careful when pouring in the grapes that they don't bounce out of the sheet pan and into the oven.

The larger your grapes the more time they'll need to roast. Test the temperature of your chicken before adding in your grapes to make sure that you don't add them too early.

Nutrition