Baked Chicken with Roasted Grapes and Rosemary

clock 10 minutes + 55 minutes bowl Serves 4


  • 4 chicken breasts, skin on
  • Salt
  • Pepper
  • 2 Tbsp olive oil
  • 1 cup green or red grapes
  • ½ cup Kalamata olives, pitted
  • 150ml dry white wine
  • 150ml chicken or vegetable stock
  • 1 tsp brown sugar
  • 2 Tbsp rosemary sprigs
  • Salad or steamed greens and boiled potatoes, to serve
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  • 1. Preheat oven to 180°C (160°C fan-forced). Pat the chicken skin dry and salt well.

  • 2. Heat the oil in a large frying pan and fry the chicken, skin-side down. Cook until golden and the skin releases from the pan – about 4-5 minutes, then turn and brown the other side.

  • 3. Add the grapes, olives and white wine to the pan and simmer for 1-2 minutes. Add the stock, brown sugar, rosemary and pepper.

  • 4. Transfer to an oven-proof dish and cover with the lid or foil. Place in the oven and bake for 20-30 minutes. Take out of the oven and remove the lid. Cook for a further 5-10 minutes until sauce has slightly reduced. Add salt and pepper to taste.

  • 5. Serve with a simple salad or steamed greens and potatoes.

  • Tip: You can freeze leftover wine and chicken stock so that you have some on hand next time a recipe calls for it.

  • *Check your stock is gluten free.

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