Roast Chicken, Caramelised Onion and Grapes

Ingredients

2.2 kg whole extra large chicken
1/3 cup (80mL) olive oil
2 red onions, peeled, cut into wedges
2 Tbs brown sugar
2 Tbs balsamic vinegar
1 garlic bulb, halved
12 thyme sprigs
350 g red grapes
1 bunch watercress, leaves picked
1 Lebanese cucumber, cut into ribbons
1/4 cup walnuts, coarsely chopped

Method

Preheat oven to 190 C. Place chicken in a large roasting pan. Rub 1 tablespoon oil over the skin to coat. Season. Tie legs together with kitchen string. Roast for 45 minutes.

Place onion, brown sugar, half the vinegar and 2 tablespoons of oil in a bowl. Toss to combine. Arrange onion mixture around the chicken with the garlic and thyme sprigs. Roast, adding the grapes to the pan in the last 30 minutes of cooking, for a further 45 minutes or until the chicken is cooked through.

Arrange the watercress, cucumber and walnuts on a large serving platter. Drizzle with remaining oil and vinegar. Season. Top with onion, grapes and chicken.

Credits: Coles

Photo Credits: Coles