Roast Chicken with Grapes

1. 1

   Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter.

2. 2

   Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste.

3. 3

   Cover and keep warm.

4. 4

   Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

5. 5

   Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes.

6. 6

   Remove the baking sheet from the oven and scatter the grapes on top.

7. 7

   Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes.

8. 8

   Divide the chicken, onion and grapes among plates and drizzle with the pan drippings.

9. 9

   Serve with the couscous.

10. 10

    Per serving: Calories 685; Fat 27 g (Saturated 6 g); Cholesterol 103 mg; Sodium 821 mg; Carbohydrate 66 g; Fiber 4 g; Protein 42 g

11. 11

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.

No additional tips available.