Italian Roast Chicken with grapes and tomatoes

Italian roast Chicken with Grapes and Tomatoes

serves 6

This dish is easy to prepare and has loads of flavour,it makes its own sauce which is delicious mopped up with some crusty bread.

Ingredients

1.8 kilo chicken
zest and juice of 1 lemon
8 cloves garlic peeled and lightly crushed
salt and pepper
small bunch sage and thyme leaves
500g seedless red grapes
1/2 cup olive oil
200g cherry tomatoes
500ml dry white wine

Method

Preheat oven  to 200c.
Place chicken on its breast and use kitchen scissors to cut along each side of the back bone and remove it.
Turn the chicken over so the breast is facing  up and lightly press down to crack the breast bone.
Gently insert your fingers under the skin to separate the skin from the meat, the skin should remain attached, just loosened.
Rub the lemon zest, salt and pepper beneath the skin.
Place the tomatoes,grapes and half of the herbs in a baking dish, drizzle with half of the oil and season with salt and pepper.
Season the chicken with the lemon juice salt and pepper.
Place the chicken breast side down on top of the tomatoes and grapes, drizzle with remaining oil and top with remaining herbs.
Add wine to the dish.
Cook for 30 minutes then turn the chicken over and cook for a further 40 minutes.
Strain the sauce and transfer to a small saucepan, reduce for 5 minutes.
Pour the sauce over the chicken and serve with the tomatoes and grapes.

Serve with crusty bread and green salad.