Roast Chicken with Shallots and Grapes

Recipe adapted for kosher pastured chicken from Bon Appetit


  • 3lbs Grow and Behold Chicken Breast Quarters
  • ½ teaspoon five-spice powder (or ¼ teaspoon ground cinnamon)
  • 2 teaspoons olive oil
  • 6 shallots, cut into quarters
  • 6 sprigs thyme
  • 1 large bunch red grapes on the stem (about 12oz)
  • 1 tablespoon white wine vinegar
  • Salt and pepper, to taste


  1. Preheat oven to 425° (see Note, below). Season chicken on both sides with five-spice powder (or cinnamon). In a large ovenproof skillet, heat the oil over a medium-high heat. Blot chicken with paper towels and add to skillet skin side down. Add the shallots and cook chicken until the skin has browned, about 5 minutes; turning shallots frequently to brown on all sides while the chicken cooks. Turn breasts over and add the sprigs of thyme and grapes. Add vinegar and ¼ cup water to deglaze the pan.

  2. Transfer the skillet to the oven and roast until chicken is cooked through and grapes just start to wrinkle, about 10 minutes (or until the juices on the chicken run clear). Season to taste, then serve the chicken with roasted grapes and shallots, with the pan juices spooned over.

NOTE: Alternately, you can preheat oven to 325°.  Omit grapes in step 1.  Roast chicken until tender, 30-45minutes, adding grapes after 20 minutes of cooking.  This method takes longer but breasts may be more tender when cooked at lower temperature.

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