Provencal Roasted Chicken Legs with Champagne Grapes
This recipe for Provencal roasted chicken legs combines tender, golden chicken with sweet champagne grapes and balsamic vinegar. A simple yet elegant French-inspired dish perfect for any gathering.
Provencal Roasted Chicken Legs with Champagne Grapes
This recipe for Provencal roasted chicken legs combines tender, golden chicken with sweet champagne grapes and balsamic vinegar. A simple yet elegant French-inspired dish perfect for any gathering.
Ingredients
- 8 chicken legs
- Olive oil
- 1 ½ tablespoons Herbes de Provence
- Coarse sea salt
- Black pepper
- 1 pound champagne grapes, or the smallest grapes you can find, cut into small clusters
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 400°F.
- Place the chicken legs in a roasting pan or on a baking sheet large enough to hold them in one layer. Drizzle with olive oil and turn once or twice so they are evenly coated. Sprinkle the Herbes de Provence, 2 or 3 pinches of salt and 5–6 grinds of pepper over the top. Roast for 30 minutes.
- Remove the chicken from the oven and add the grape clusters to the pan. Drizzle the balsamic vinegar over the grapes. Return the pan to the oven and roast for 30 minutes more. Serve with the pan juices, grapes and fingerling potatoes.
Nutrition
Calories: 319kcal | Carbohydrates: 11g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 110mg | Potassium: 378mg | Fiber: 1g | Sugar: 9g | Vitamin A: 184IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
