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Roast chicken with caramelised onion and grapes

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This Roast chicken dish is sure to become a new household favourite. Served with caramelised onion and grapes, this recipe is an easy winner.

  • Serves6
  • Cook time1 hour 30 minutes
  • Prep time20 minutes
Roast chicken with caramelised onion and grapes

Ingredients

  • 2.2kg Coles RSPCA Approved Whole Extra Large Chicken
  • ⅓ cup (80ml) olive oil
  • 2 large red onions, peeled, cut into wedges
  • 2 tbs brown sugar
  • 2 tbs balsamic vinegar
  • 1 garlic bulb, halved
  • 12 thyme sprigs
  • 350g red grapes
  • 1 bunch watercress, leaves picked
  • 1 Lebanese cucumber, cut into ribbons
  • ¼ cup walnuts, coarsely chopped

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Method

  1. Step 1

    Preheat oven to 190°C. Place chicken in a large roasting pan. Rub 1 tbsp oil over the skin to coat. Season. Tie legs together with kitche string. Roast for 45 mins.
  2. Step 2

    Place onion, brown sugar, half the vinegar and 2 tbs of oil in a bowl. Toss to combine. Arrange onion mixture around the chicken with the garlic and thyme sprigs. Roast, adding the grapes to the pan in the last 30 mins of cooking, for a further 45 mins or until the chicken is cooked through.

  3. Step 3

    Arrange the watercress, cucumber and walnuts on a large serving platter. Drizzle with remaining oil and vinegar. Season. Top with onion, grapes and chicken.

    Roast chicken with caramelised onion and grapes

    Roast chicken with caramelised onion and grapes
    • Serves6
    • Cook time1 hour 30 minutes
    • Prep time20 minutes
    Ingredients
    • 2.2kg Coles RSPCA Approved Whole Extra Large Chicken
    • ⅓ cup (80ml) olive oil
    • 2 large red onions, peeled, cut into wedges
    • 2 tbs brown sugar
    • 2 tbs balsamic vinegar
    • 1 garlic bulb, halved
    • 12 thyme sprigs
    • 350g red grapes
    • 1 bunch watercress, leaves picked
    • 1 Lebanese cucumber, cut into ribbons
    • ¼ cup walnuts, coarsely chopped
      Description

      This Roast chicken dish is sure to become a new household favourite. Served with caramelised onion and grapes, this recipe is an easy winner.

      Method
      1. Step 1

        Preheat oven to 190°C. Place chicken in a large roasting pan. Rub 1 tbsp oil over the skin to coat. Season. Tie legs together with kitche string. Roast for 45 mins.
      2. Step 2

        Place onion, brown sugar, half the vinegar and 2 tbs of oil in a bowl. Toss to combine. Arrange onion mixture around the chicken with the garlic and thyme sprigs. Roast, adding the grapes to the pan in the last 30 mins of cooking, for a further 45 mins or until the chicken is cooked through.

      3. Step 3

        Arrange the watercress, cucumber and walnuts on a large serving platter. Drizzle with remaining oil and vinegar. Season. Top with onion, grapes and chicken.