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Curtis Stone's roast chicken and grapes with chargrilled bread

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Keep dinner quick and easy with this tasty roast chicken dish. It's the perfect winter warmer.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes


  • 4 chicken thigh cutlets
  • 1 tbs extra virgin olive oil
  • 2 large shallots, halved lengthways
  • 10 large thyme sprigs
  • 1 bunch red grapes, separated into clusters
  • 50g butter
  • Ciabatta or pane di casa bread, sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Lightly coat chicken with half the oil and season with salt and pepper.
  2. Step 2

    Heat a large heavy-based frying pan over medium-high heat. Cook chicken and shallots for 5 mins each side or until golden. Add half the thyme. Transfer the chicken mixture to a baking tray.
  3. Step 3

    Arrange grape clusters around the chicken on the tray. Roast for 15 mins or until the chicken is cooked through.
  4. Step 4

    Meanwhile, heat a chargrill pan over medium-high heat. Melt butter with remaining oil. Add bread slices to the pan. Use the remaining thyme to brush the bread with butter mixture. Cook bread for 3 mins each side or until golden brown.
  5. Step 5

    Transfer the chicken mixture to a serving platter. Serve with chargrilled bread.