real life test kitchen: smitten kitchen’s roast chicken with grapes and olives

I heard an interview with Smitten Kitchen‘s Deb Perelman on the Leonard Lopate show on WNYC, and I realized that even though I was a fan of her blog, I’ve actually never tried any of her recipes. She talked a bit about her new book, The Smitten Kitchen Cookbook and some of her favorite dishes (like pancetta, white bean and Swiss Chard pot pies that I have to try!), including one that made her famous (sort of) — roast chicken. She didn’t get into specifics about the roast chicken on the show, but when I got home I hunted down this recipe of hers on Serious Eats. I’m in love one-pan dishes, as you know, so I decided to give it a whirl. It’s very simple and the results are impressive enough for a dinner party. First you brown the chicken on the stove — I used a cast iron pan. Then you move it to the oven with some shallots, olives and grapes sprinkled in. Once it’s cooked through you remove the chicken and use stock and white wine to make a sauce. Pour it on and enjoy! I loved the way the grapes and olives tasted together, and the sauce was great for sopping up with some crusty bread. My only recommendation would be to eat it all in one sitting. The leftovers didn’t look as impressive after chilling in the fridge — though the meat from the chicken made great sandwiches.

Click here to see the recipe at Serious Eats.

More roast chicken recipes:

Melissa Clark’s Roasted Chicken with Chickpeas

Roast Chicken with Parsley & Lemon

Jamie Oliver’s Lemon Chicken

From our partners

Deb is the best! Her cookbook turned out really well. If you haven’t tried any of her recipes(I have found almost all of them to be amazing), her mushroom quiche is crazy amazing. Another personal favorite is her apple cake- it can sit at room temp for days and still be delicious.