Roasted Chicken with Grapes and Dijon
Inspired by the flavors of and ingredients in a simple chicken salad, this roasted chicken comes together in less than 10 minutes and then the oven does the rest. Don’t be shy with your seasoning, as bone-in/skin-on chicken practically begs for lots of salt.
- Yield: Serves 4
Ingredients
Units
Scale
- 4 chicken leg quarters (you could sub 1 whole chicken, cut into parts)
- Salt and freshly cracked pepper to taste
- 1/2 cup mayonnaise
- 3 teaspoons Dijon mustard
- 1 teaspoon garlic powder, divided
- 1 bunch scallions, chopped, white and green parts separated
- 1 bunch red seedless grapes (or a mix of types)
SERVING SUGGESTION: Bread! Lots of it, for sopping.
Instructions
- Preheat the oven to 425 degrees F. Adjust the rack to the middle position. Put the chicken legs in a large baking pan, skin side up, and season them generously with salt and pepper.
- Combine the mayo and Dijon in a bowl and add ½ teaspoon of the garlic powder. Season with salt and pepper. Coat each leg with about 2 to 3 teaspoons of this mixture, ensuring the tops are thickly covered. Add a small drizzle of water to the remaining mayo/mustard mixture, until it’s a drizzling consistency – now you have your sauce. You can add to it if you don’t have quite enough left. Set that aside for now.
- Scatter the scallion whites and the grapes all around the chicken in the pan. Cover with foil and roast for 20 minutes. Remove the foil and roast for another 25 to 30 minutes, until cooked through (165 if you’re measuring) and beautifully browned all over.
- Serve the chicken with the grapes and drippings from the pan, along with the creamy mayonnaise and the fresh scallion greens for topping (I also tend to keep some crunchy sea salt around, as roasted chicken is almost always in need of a little more). Enjoy!