Vineyard Glazed Roast Chicken

By Jackie DeKnock  ,

November 27, 2015

Enjoy harvest season’s bounty with this savoury and impressive dish.

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1 roasting chicken

2 tbsp melted butter

1 tsp each, sea salt and coarsely ground pepper

3 cups Ontario Concord blue grapes (substitute 4 cups red grapes if you can’t find blue grapes)

2 tbsp each brown sugar and balsamic vinegar

2 cloves garlic, minced

1 tsp chopped fresh rosemary

1 tbsp flour

1 cup water


Preheat the oven to 350°F (180°C). Rinse the chicken, pat dry and rub all over with melted butter. Season chicken inside and out with salt and pepper. Place in a shallow roasting pan and roast for 30 minutes.

Meanwhile, crush the grapes in a saucepan with a potato masher (or a heavy object). Bring to a boil, reduce heat and simmer for five minutes. Strain and discard skins and seeds.

Stir brown sugar, balsamic vinegar, garlic and rosemary into the juice. Return to the saucepan and simmer for 10 minutes or until reduced and slightly thickened.

After the first 30 minutes of roasting, brush chicken liberally with glaze every 15 minutes. Roast for approximately one hour longer until fully cooked. Remove from the oven and tent with foil for 10 minutes before carving.

Skim the juices, serve the chicken with the juices or make gravy (simply add flour to thicken, blend well and slowly add water)

Carve chicken and serve the juices or gravy on the side.

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