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Smitten Kitchen's Harvest Roast Chicken with Grapes, Olives, and Rosemary
SERIOUS EATS10Ingredients
45Minutes
910Calories
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Description
Oven-roasted chicken pieces make for a speedy and soul-satisfying cool-weather dinner. Deb Perelman's method in The Smitten Kitchen Cookbook is easy enough to throw together for a weeknight meal. The chicken tastes even better alongside the chicken-fat slicked olives and roasted grapes.
Ingredients
US|METRIC
4 SERVINGS
- 3 lb. chicken parts (thighs, drumsticks, and/or breasts, with skin and bones)
- table salt
- freshly ground black pepper
- 1 Tbsp. olive oil
- 1 cup grapes (seedless)
- 1 cup pitted kalamata olives
- 2 small shallots (thinly sliced)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 Tbsp. fresh rosemary (finely chopped)
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NutritionView More
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910Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories910Calories from Fat560 |
| % DAILY VALUE |
| Total Fat62g95% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol260mg87% |
| Sodium750mg31% |
| Potassium810mg23% |
| Protein64g |
| Calories from Fat560 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber1g4% |
| Sugars4g |
| Vitamin A25% |
| Vitamin C15% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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