Rosemary Cold-Roast Chicken with Grapes

Try cold roasting a chicken. This method allows the bird to cook through gently, allowing it to absorb the delicious flavours from the herbs and spices while staying juicy
Rosemary Cold-Roast Chicken with Grapes
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Rosemary Cold-Roast Chicken with Grapes
March 09, 2020
Preparation Time 10 minutes (plus marination time)
Cooking Time 55-60 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


1.3kg spinneysFOOD Farm Fresh Whole Chicken, at room temperature
2 tbsp salted butter
1 lemon, halved
spinneysFOOD Mediterranean Extra Virgin Olive Oil, for drizzling
1 tsp spinneysFOOD Fine Cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
1 tbsp spinneysFOOD Fresh Rosemary, chopped
spinneysFOOD Salt, to taste
spinneysFOOD Black Peppercorns, freshly ground, to taste
250g spinneysFOOD Seedless Red Grapes
125ml apple cider vinegar
2 tbsp spinneysFOOD Honey


  • 1

    Place the chicken in a large roasting tray, lift the skin off the breast using your fingers and press the butter in underneath the skin, on top of the breast. Insert the lemon halves into the chicken’s cavity then rub with the olive oil.

  • 2

    Combine the cinnamon, allspice, cloves and rosemary together and sprinkle over the chicken. Season well with the salt and pepper. Marinate for at least 30 minutes or preferably overnight.

  • 3

    Coat the bottom of a lidded cast iron pot – or another ovenproof pot – with olive oil (see TOP TIP!).

  • 4

    Place the chicken in the pot with the grapes. Add the apple cider vinegar, then drizzle with the honey.

  • 5

    Cover the pot with the lid.

  • 6

    Place the pot in a cold oven. Turn up the temperature to 225°C, gas mark 7½, and cook the chicken for 45 minutes, then remove the lid and cook until the skin is golden and crisp, about 15 minutes.

  • 7

    To make sure the chicken is cooked, the flesh shouldn’t be pink on the inside or should measure 75°C with an instant-read thermometer. If the juices in the bottom evaporate too quickly and look like they’re beginning to burn, you can pour a little water in the bottom of the pan.

  • 8

    Remove the pot from the oven and let the chicken cool to warm or room temperature to serve.



Choose a large pot with enough room so that the chicken won’t be crowded – there should be enough breathing room around it.


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