HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRosemary Roasted Chicken And Grapes
Rosemary Roasted Chicken and Grapes

Rosemary Roasted Chicken and Grapes

with Creamy Cauliflower Mash

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Rich and flavourful rosemary chicken is perfectly paired with juicy blistered grapes and creamy cauliflower mashed potatoes. It has all the flair of a Sunday supper, but perfect for any day of the week!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

170 g

Red Grapes

227 g

Cauliflower, riced

6 g


50 g


1 sprig


3 tbsp

Sour Cream


Not included in your delivery

1 tbsp

Unsalted Butter*


3 tbsp



¼ tsp

Salt and Pepper*

½ tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1841 kJ
Calories440 kcal
Fat20 g
Saturated Fat8 g
Carbohydrate29 g
Sugar19 g
Dietary Fiber4 g
Protein39 g
Cholesterol190 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce. Strip a few rosemary leaves from the stem and finely chop 1 tsp (dbl for 4 ppl). Peel, then cut the shallot into 1/4-inch pieces. Peel, then mince or grate the garlic.


Pat chicken dry with paper towels. Cut the chicken in half. Toss with the rosemary, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then the chicken. Sear until golden-brown, 2-3 min per side. (NOTE: for 4 ppl, sear in batches, using 1/2 tbsp oil per batch)


Transfer the chicken to a parchment-lined baking sheet. Add the grapes to the baking sheet. Broil in the middle of the oven until chicken is cooked through and grapes burst, 5-6 min.**


While the chicken roasts, add 1 tbsp butter (dbl for 4 ppl) to the same pan over medium heat. Swirl to melt, 1 min. Add the shallots and garlic. Cook, stirring often, scraping up any brown bits left in the pan, until shallots soften, 2-3 min. Season with salt and pepper.


Add the cauliflower and 3 tbsp milk (dbl for 4 ppl) to the pan. Cover and cook, stirring occasionally, until cauliflower softens, 4-5 min. Stir in the sour cream. Cook, uncovered, stirring often, until sauce thickens slightly, 1 min. Season with salt and pepper. Remove from heat.


Divide the cauliflower mash between plates. Top with the chicken and roasted grapes. Drizzle over any liquid from the baking sheet.