Paula Deen Roasted Lemon Chicken with Red Grapes

Paula Deen Roasted Lemon Chicken with Red Grapes turns bone-in thighs, lemon butter and red grapes into a juicy, golden roast chicken dinner in 1 hour 5 minutes. It's an easy weeknight chicken dinner for Sunday dinner, church supper or the holiday table, and it's a one-pan Southern comfort food.

Place the chicken on top of the grapes and roast it without turning, because that keeps the skin crisp while the juices drip down. Flip it around and you lose that browned skin, and the grapes can turn mushy.

Paula rubs the chicken with a cut garlic clove instead of mincing it, so you get a gentle garlic flavor without any burnt bits. The grapes get their own toss with butter, sugar, salt and pepper, so they roast down into a sweet, jammy bed under the chicken.

Paula Deen Roasted Lemon Chicken with Red Grapes

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

480

kcal

Bone-in chicken roasts over buttery grapes until the skin turns crisp and golden. The grapes soften into a sweet, syrupy sauce with a bright lemon edge.

Ingredients

• 4 to 5 pounds chicken drumsticks and thighs bone-in
  

• 1 clove garlic
  

• 4 tablespoons unsalted butter
  

• 2 teaspoons lemon zest, finely grated
  

• 2 tablespoons freshly squeezed lemon juice
  

• salt
  

• Freshly ground black pepper
  

• 2 pounds seedless red grapes
  

• 1 teaspoon sugar
  

Directions

• Preheat and prep: Preheat the oven to 425°F, then rinse the chicken and pat it dry with paper towels. Rub the pieces all over with the cut sides of the garlic clove and place them in a large bowl.
• Make the lemon butter: Whisk 2 tablespoons melted butter, 2 teaspoons lemon zest and 2 tablespoons lemon juice in a small bowl, then season generously with salt and pepper. Pour it over the chicken and toss until every piece is coated.
• Season the grapes: Toss 2 pounds red grapes, the remaining 2 tablespoons melted butter and 1 teaspoon sugar in a separate bowl. Season with salt and pepper, then spread them in the bottom of a 9x13-inch baking pan.
• Roast the chicken: Set the chicken on top of the grapes and roast without turning for 40 to 45 minutes. It's done when the chicken is cooked through and the juices run clear when you prick it with a fork.

Tools for this recipe

• Pyrex 9x13 glass baking dish, ThermoPro instant-read thermometer, Microplane zester grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breasts instead of drumsticks and thighs?

You can, but boneless breasts dry out fast at 425°F, so start checking them after 20 to 25 minutes. Bone-in dark meat is more forgiving, which is why the recipe uses it.

Do I have to rub the chicken with a garlic clove?

It's what gives the chicken a mild garlic flavor without chunks that could burn in a hot oven. If you skip it, a pinch of garlic powder in the lemon butter works as a quick stand-in.

Can I prep this ahead of time?

You can rinse and dry the chicken and zest the lemon a few hours ahead and keep everything in the fridge. Toss the chicken and grapes with their butter just before roasting so the skin crisps properly.

Should the chicken skin be crisp?

Yes, as long as you pat the pieces dry and roast them without turning on top of the grapes. Patting off the moisture is what lets the skin brown instead of steam.

How do I store and reheat leftovers?

Keep the chicken and grapes in an airtight container in the fridge for a few days. Reheat in a 350°F oven until warmed through, since the microwave softens the skin.