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blue patterned plate holding roasted chicken breasts with sauce and grapes
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Roasted Chicken With Grapes And Mustard

This paleo and keto friendly roasted chicken is a delicious and healthy option for dinner. The chicken is roasted with simple seasonings and served with a variety of vegetables. It's a perfect meal for any night of the week.
Course Main Course
Cuisine American
Keyword keto chicken, paleo chicken, paleo roasted chicken, roast chicken
Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 8 hours
Total Time 8 hours 55 minutes
Servings 4
Calories 453kcal
Cost $25

Ingredients

  • 2 lbs chicken breasts or thighs - skin-on and bone-in
  • 1 teaspoon whole coriander seeds
  • ½ cup shallots finely chopped
  • 1 cup seedless grapes halved
  • 1 cup chicken stock
  • 3 tablespoon Dijon mustard or homemade
  • 1 tablespoon thyme fresh - leaves only
  • Sea salt and freshly ground black pepper to taste

Instructions

  • Start by seasoning the chicken thoroughly with sea salt in a large bowl. Leave the chicken uncovered in the refrigerator overnight.
  • When you're ready to cook, let the chicken rest at room temperature for approximately 20 minutes. While it rests, preheat your oven to 450°F.
  • In a large skillet set over medium heat, add the dry coriander seeds. Roast them for 2 to 3 minutes, stirring or shaking frequently, until they become fragrant. Next, crush them in a mortar and pestle or a coffee grinder.
  • Now, in an oven-safe skillet or Dutch oven, place the chicken and roast it uncovered for 25 to 30 minutes. Once done, remove it from the oven and set it aside to rest.
  • In the same Dutch oven, add the shallots and grapes to the rendered fat in the pan. Stir them regularly until they soften. Then, add the crushed coriander seeds and chicken broth.
  • Add the mustard and let it simmer until it reduces by half, usually for 5 to 7 minutes. Afterward, season with additional salt and black pepper, and then stir in fresh thyme.
  • To serve, arrange the chicken on a plate, pour the sauce over it, and garnish with grapes.

Notes

  • This recipe can be made with chicken breasts, chicken thighs, or chicken drumsticks. 
  • It will yield 4 to 8 servings, depending upon the size of each piece of chicken. 
  • Store in a refrigerator for up to 3 days after cooking, or freeze for up to 3 months. 

Nutrition

Serving: 4g | Calories: 453kcal | Carbohydrates: 15g | Protein: 74g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 195mg | Sodium: 382mg | Potassium: 848mg | Fiber: 2g | Sugar: 9g | Vitamin A: 167IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 4mg