Roast Chicken with Garlic and Grapes
"Golden browned roast chicken legs with a buttery garlic sauce and grapes. It’s simple elegant yet unbeatable tasty and fancy to serve. My favorite roast chicken. Salty and sweet, tender and juicy with a golden finish and crispy skin."
-- @anna_s_table
More from @anna_s_table


Prep time 1hr 30mins
Cook time 1hr
Serves or Makes: 4


  • 4 chicken legs
  • 1/ 2 ounce white wine
  • 5 tablespoons olive oil
  • juice from 1/2 lemon
  • 1 head of garlic, halved crosswise
  • 5 shallots
  • 2 bay leaves
  • 2 tablespoons butter, melted
  • 1 teaspoon each dried estragon
  • 1 teaspoon smoked paprika
  • 1 teaspoon crushed fennel seeds
  • sprigs of thyme
  • 1 tablespoon light brown sugar
  • 1/ 2 teaspoon cayenne pepper
  • grapes


  • Step 1

    In a shallow baking pan, combine chicken legs, garlic, shallots, salt and pepper, lemon juice, olive oil and white wine. Cover and let marinate, refrigerated, for at least 1 hour but preferably overnight.

  • Step 2

    Preheat the oven to 190°C or 375°F Remove the chicken from the fridge. Rub with the remaining ingredients, divide the thyme sprigs and bay leaves between the chicken, but don’t add the grapes yet. Turn the chicken upside down, turn garlic heads cut side down so they are in contact with the baking dish. Roast the chicken for 20 minutes. Then turn it over with the skin up, drizzle all over with melted butter and roast for 40 minutes. Drizzle the chicken from time to time with the pan juices, add some water if needed. The chicken is ready when the meat is nicely browned and almost falling off the bone. Add the grapes and turn the garlic over, cut-side up. Roast for 15 minutes more at 180°C.

  • Step 3

    Let the chicken cool in the baking pan for 10 minutes, then serve with pearl couscous, garlic roasted potatoes or bread. Enjoy!