French-style roast chicken with wine and grapes recipe

1. Preheat the oven to gas 7, 220°C, fan 200°C.
2. Ease the butter under the skin of the chicken breast. Place the shallots in a roasting tin and sit the chicken on top. Season with salt and pepper. Put in the oven and reduce the oven temperature to gas 5, 190°C, fan 170°C. Cook for 1 hr 20-30 mins in total. Thirty mins before the end of the cooking time, tuck the grapes and garlic around the chicken and pour over the white wine.
3. Return to the oven for the remaining cooking time or until the chicken is golden brown and cooked through and the grapes have softened but still hold some shape.
4. Place the chicken and grapes on a platter with the softened shallots, garlic and thyme sprigs, if using. Pour the juices into a jug or pour over the chicken and spoon out of the platter. Serve alongside mashed potato or polenta with a bowl of greens.

Freezing and defrosting guidelines

Remove any meat from the bones and freeze in freezer-proof containers. Allow to thaw completely before using. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.