Of course everyone knows how to cook a roast chicken. But stuffing the chicken with grapes and onions will bring a totally new taste
1 onion cut into wedges
1 onion sliced
1 lemon cut into wedges
3 cups grapes
2 cups white wine
Few sprigs of thyme, rosemary and sage
Salt and pepper to taste
Take the chicken out from the fridge 1 hour before cooking
Preheat the oven to 450 F.
Rub outside and inside of the chicken with some olive oil. Sprinkle outside and inside of the chicken with salt and pepper to taste. Cut the grapes in half and place into the chicken cavity.
Also add a couple of lemon wedges, a couple of onion wedges and a few sprigs of herbs into the cavity.
Place a layer of onion slices on a roasting pan. Place the chicken breast side down onto the roasting pan. Place some sprigs of herbs and lemon wedges between the wings of the chicken.
Arrange any remaining ingredients in the roasting pan.
Place in the oven and roast for 25 minutes. Then pour 1 cup of white wine over the chicken and reduce the heat to 400 F. Bake for another 30 minutes and pour the remaining white wine over the chicken. Bake for 10 minutes more.
Cut the chicken and place into a plate. Arrange the grapes and onions around and spoon the pan sauce over.