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Roast Chicken with Grapes, Olives and Rosemary

Provençal Roasted Chicken with Grapes

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In this demonstration, Chef Rebecca Peizer from The Culinary Institute of America prepares a spice mixture to sear the chicken and then places the chicken on rosemary skewers for double the flavor. The chicken is then combined with sautéed garlic and shallots, wine, red grapes, and olives and placed in the oven for roasting. After 30 minutes, your kitchen will smell fabulous and your family and friends will be talking about their meal for weeks to come.


  • 8 ea Dried juniper berries

  • 4 ea Bay leaves

  • 1 tsp Fennel seeds

  • ½ tsp Black peppercorns

  • 16 ea Chicken thighs, small

  • as needed Salt

  • 2 Tbsp Olive oil

  • 16 ea Rosemary sprigs, 6” long

  • 16 ea Garlic cloves, trimmed

  • 16 ea Shallots, small, peeled

  • 1 cup Dry white wine

  • 1 cup Picholine olives, pitted

  • 1 lb Red grapes, clusters, small

  • 2 ea Thyme sprigs


  • Preheat the oven to 350°F.
  • Combine juniper berries, bay leaves, fennel seeds, and black peppercorns in a spice grinder and grind until powdered.
  • Coat chicken thighs with the spice mixture and season with salt.
  • Heat a large cast iron pan with a little olive oil and sear the chicken, skin side down, until the skin is browned and crisp, about 5 to 8 minutes. Remove chicken from the pan. Degrease pan.
  • Skewer each chicken thigh with a rosemary skewer.
  • Add garlic and shallots to the pan and sauté over medium heat until lightly browned, about 5 minutes.
  • Add wine, olives, grapes, and thyme sprigs to the pan and return the chicken back to the pan.
  • Roast for 30 minutes at 350°F until chicken reads 165°F.

Roast Chicken with Grapes, Olives and Rosemary