Healthy, Lowfat Rosemary Roast Chicken with Grapes, Olives and Onions

A whole chicken flavored with fresh rosemary and yogurt roasted with grapes, olives and onions will bring the entire family to the table for a one pot healthy dinner.

Sunday dinner! Healthy Lowfat Roast Chicken with Grapes, Olives and Onions www.fooddonelight.com

Is there a better meal for a Sunday dinner than a roasted chicken? No, no and no. It is easy, fills the house with an incredible aroma, and it is so versatile. We love to mix it up with different flavors of spices on the chicken. I use to slather the chicken with butter, but now I use Greek yogurt. It tenderizes the bird and still imparts fantastic flavor. Sometimes I will roast it whole and other times, I’ll butterfly it. It is so easy to change up the sides and the vegetables. Potatoes are always a favorite in our house. I love them in big chunks or sliced very thinly like potato chips. The best part the leftovers; Oh hello chicken salad sandwiches, come to Mama.

With this healthy roasted chicken, I added something for each member of the family. My husband believes every dish should have onions and garlic, so in went some onion and lots of garlic cloves. My daughter is eating grapes left and right this time of year, so I threw some of them in too. The olives, they are mine all mine. I just adore any type of olive. As for the potatoes, they are everyone’s favorite.  Potatoes and chicken go together like peanut butter and jelly or bacon and eggs.

Sunday dinner! Healthy Lowfat Roast Chicken with Grapes, Olives and Onions www.fooddonelight.com

 

When it is a Sunday roast chicken dinner, we are all on pins and needles waiting for the chicken to be done.  The house smells A-mazing.  The little vultures circle around the resting chicken, and I have to swat hands away from the bird.  “Put your hands in the air and walk away from the chicken”.  It needs to rest before we carve the luscious meat.  I am by no means an expert carver, but I can usually manage to get the chicken off the bone without totally destroying it.  Every one grabs their favorite pieces, drumstick for my little one, thigh for my husband and a little thigh and breast for me.  Even though the skin is gorgeously crisp and satisfying, it has to go.  Eating the chicken skinless will give me a few extra calories and fat to use somewhere else.

Bring your family back to the table for a Sunday dinner with this Healthy, lowfat Rosemary Roasted Chicken with Onions, Grapes and Olives.  If you are lucky, you might even have leftovers for a succulent chicken salad sandwich for lunch during the week.  Be sure to come back on Friday for a special bonus, Halloween recipe.

Sunday dinner! Healthy Lowfat Roast Chicken with Grapes, Olives and Onions www.fooddonelight.com
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Yields 8 servings

Healthy, Lowfat Rosemary Roast Chicken with Grapes, Olives and Onions

15 minPrep Time

1 hrCook Time

1 hr, 25 Total Time

Save RecipeSave Recipe

Ingredients

  • 1 (3 to 3 ½ lbs.) whole chicken,
  • ¼ cup 2% fat Greek yogurt
  • 1 tbsp. + 1 tsp. minced fresh rosemary
  • 1 ½ tsp. kosher salt, divided
  • ½ tsp. fresh ground black pepper, divided
  • 2 cups thinly sliced onion
  • 20 oz. baby Yukon potatoes
  • 1 cup seedless grapes
  • 1/3 cup pitted Greek olives
  • 6 garlic cloves, smashed
  • ½ cup apple juice
  • ½ cup low sodium chicken broth

Instructions

  1. Preheat oven to 450°. Spray a large baking dish with cooking spray.
  2. Place the chicken onto a cutting board and pat dry with a paper towel.
  3. Gently push your index finger between the skin and meat of the chicken.
  4. Wiggle it back and forth to separate the skin being careful not to rip the skin. Continue to separate the breast meat from the skin as well as the thighs and drumstick.
  5. In a small bowl, mix together yogurt, 1 tbsp. rosemary, 1 tsp. salt and ¼ tsp. pepper.
  6. Push under the skin and massage so the yogurt evenly covers all of the chicken including the thighs and drumsticks.
  7. Fold the tips of the wings underneath the chicken.
  8. Tie the legs together.
  9. Place the chicken into the baking dish breast side up.
  10. Scatter the potatoes, onion, grapes, olives and garlic around the bird.
  11. Sprinkle remaining 1 tsp. rosemary, ½ tsp. salt and ¼ tsp. pepper over the onion mixture.
  12. Bake for about 1 hour or until the internal temperature of the breast is 165°.
  13. Place the chicken onto a cutting board and let rest for 10 minutes.
  14. Place potatoes, onions, grapes and olives on a platter.
  15. Strain the liquid into a fat strainer. Pour only the juice into a gravy boat and discard the fat.
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Comments

  1. I couldn't possibly love this any more! Pinning now! :)
  2. This combination sounds enchanting! I've roasted grapes before as an appetizer, and I know they are wonderful. I can't wait to give this a try!
    • Christie Daruwalla says
      Hi Sue, Roasted grapes would be so delicious as an appetizer. I will have to try that. They did work really well in this recipe.
  3. Mmmmmmm! What a beautiful combination of flavors. Isn't roast chicken the best comfort food ever? The photo above the recipe is spectacular Christie. Really love this.
  4. I love roasted grapes and the sweet of those against the briny olives sounds fantastic! Love this recipe!
  5. Perfect Sunday dinner, Christie! This looks so good!
  6. Greek yogurt is such and awesome ides, and this chicken sounds like it has such amazing sweet and savory flavor!

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