Balsamic Roast Chicken with Grapes
This decadent Balsamic Roast Chicken with Roasted Grapes recipe by Chef Shellie Froidevaux is sure to be a family favourite. Cooked to perfection using Combination cooking mode in our NN-CS89L Convection Microwave Oven, the recipe combines the richness of thyme butter with the sweet and sour tones of red grapes and balsamic vinegar to create a worthy centrepiece at your next dinner party.
Ingredients
- 1.8 kgchicken rinsed and patted dry
- 60 mlbalsamic vinegar
- 50 gred seedless grapes cut into small bunches
Thyme Butter
- 2 tbspthyme leaves
- 100 gunsalted butter
- sea salt and cracked black pepper
Steps
1) To make the thyme butter, place the butter in a microwave safe dish and using the microwave setting, cook on 600W for 30 seconds. Remove from oven, add thyme leaves, season well with salt and pepper and mix until smooth.
2) Using your fingers, carefully loosen the skin away from the breast of the chicken and push the thyme butter mixture under the skin. Careful not to puncture the skin.
3) Place the chicken breast side down onto a lightly greased ovenproof dish. Brush with 1 tablespoon of balsamic and season with salt and pepper.
4) Place the oven proof dish onto the wire rack in the lower shelf position.
5) Cook on Combi 9 with the weight 1800g selected.
6) Turn chicken over when prompted and brush with 1 tablespoon of balsamic vinegar.
7) When time reaches 15 minutes, add grapes to the dish and drizzle over remaining balsamic vinegar.
8) Remove from oven when finished and rest for 5 minutes before serving.
