Let the oven do the work with this generous one-tray dinner. Golden chicken is roasted with sweet grapes, fennel and briny olives for an easy centrepiece made for sharing.
PREP: 15 mins | COOK: 1 hr | SERVES: 8
Ingredients
- 1 brown onion, cut into thin wedges
- 1 large fennel bulb, thinly sliced
- 6 garlic cloves, lightly crushed
- 150 g pitted green olives
- 8 chicken thigh fillets, skin on, bone in
- 400 g seedless red grapes, in small clusters
- ½ tablespoon dried oregano
- ½ tablespoon smoked paprika
- 2 teaspoons flaky sea salt
- Freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
- 50 ml red wine vinegar
- 150ml sour cherry juice or pomegranate juice
- 1 tablespoon cornflour
- 10g fresh basil leaves
- Flat bread to serve
Method
- Preheat the oven to 180°C fan-forced.
- Arrange the onion, fennel, garlic and olives in a large 33 cm roasting pan. Place the chicken, skin-side up, over the top, then nestle the grape clusters around the chicken.
- Scatter with the oregano, drizzle with olive oil and season with salt and pepper.
- In a bowl whisk the red wine vinegar, sour cherry juice and cornflour together. Pour round the chicken, avoiding the skin.
- Roast for 60 minutes, or until the chicken is golden.
- Rest for 10 minutes before taking the pan straight to the table. Serve with basil and flat bread for mopping up the liquid.
Hosting tip: Assemble the tray a few hours ahead, leaving out the grapes and liquids. Cover and refrigerate. Bring to room temperature while the oven preheats, then add the grapes,vinegar and cherry juice just before roasting.
