Citrus Roasted Chicken with Grapes

From the article “The Pleasures of the Autumnal Market” in the Fall 2012 issue. Photo by Erin Feinblatt.

Makes 8 servings (or split quantities in half if you just want to roast one chicken)

4 large sprigs rosemary, stems removed

4 sprigs thyme, stems removed

Zest and juice of 2 lemons (keep the squeezed lemon halves)

Zest and juice of 2 oranges (keep the squeezed orange halves)

1 tablespoon olive oil

Salt and pepper

2 organic chickens

112 pounds grapes, de-stemmed, plus more for garnish, if desired

Preheat oven to 400°.

Combine the rosemary, thyme, zest and juice of the lemons and oranges, olive oil, salt and pepper in a small bowl and mix well.

Place the chickens in a large roasting pan and rub the outside with the citrus/herb mixture and put the citrus halves in the cavities of the chickens. Place the grapes all around the chickens. Roast in the middle of the oven for 15 minutes and then lower the temperature to 350° and roast for a further 1 hour and 15 minutes, turning the chickens once or twice so that all sides are evenly browned. When the chickens are cooked, remove them from the roasting pan and set aside to rest before carving, loosely covered with foil.

Cut the chickens and serve on hot plates with the grapes.

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