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Baked Chicken with Roasted Grapes and Rosemary

Baked Chicken with Roasted Grapes and Rosemary

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10 mins + 55 mins
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Serves 4
Dairy Free Dairy Free
 Low Sugar Low Sugar


  • 4 chicken breasts, skin on
  • Salt
  • Pepper
  • 2 Tbsp olive oil
  • 1 cup green or red grapes
  • ½ cup Kalamata olives, pitted
  • 150ml dry white wine
  • 150ml chicken or vegetable stock
  • 1 tsp brown sugar
  • 2 Tbsp rosemary sprigs
  • Salad or steamed greens and boiled potatoes, to serve


1. Preheat oven to 180°C (160°C fan-forced). Pat the chicken skin dry and salt well.

2. Heat the oil in a large frying pan and fry the chicken, skin-side down. Cook until golden and the skin releases from the pan – about 4-5 minutes, then turn and brown the other side.

3. Add the grapes, olives and white wine to the pan and simmer for 1-2 minutes. Add the stock, brown sugar, rosemary and pepper.

4. Transfer to an oven-proof dish and cover with the lid or foil. Place in the oven and bake for 20-30 minutes. Take out of the oven and remove the lid. Cook for a further 5-10 minutes until sauce has slightly reduced. Add salt and pepper to taste.

5. Serve with a simple salad or steamed greens and potatoes.

Tip: You can freeze leftover wine and chicken stock so that you have some on hand next time a recipe calls for it.

*Check your stock is gluten free.


Qty Price
Countdown Chicken Breast Skinless & Boneless Lrg Pk $13.00 kg
$13.00 kg
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Greggs Pepper Black Cracked $5.70 ea club price $6.39 non club member
$5.70 ea club price $6.39 non club member
Essentials Olive Oil $5.00 ea
$5.00 ea
Instore Deli Olives Pitted Kalamata
arrow icon exclamation icon Out of stock Out of stock
Peter Yealands Eco Sauvignon Blanc
arrow icon exclamation icon Out of stock Out of stock
Continental Super Stock Chicken Stock $5.00 ea
$5.00 ea
Countdown Brown Sugar $1.40 ea
$1.40 ea
Superb Herb Rosemary Fresh $3.70 ea
$3.70 ea
Fresh Produce Leader Brand Salad Crispy $3.99 ea
$3.99 ea