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Balsamic Roast Chicken with Grapes

This decadent Balsamic Roast Chicken with Roasted Grapes recipe by Chef Shellie Froidevaux is sure to be a family favourite. Cooked to perfection using Combination cooking mode in our NN-CS89L Convection Microwave Oven, the recipe combines the richness of thyme butter with the sweet and sour tones of red grapes and balsamic vinegar to create a worthy centrepiece at your next dinner party.
Servings: 6


  • 1.8 kg chicken rinsed and patted dry
  • 60 ml balsamic vinegar
  • 500 g red seedless grapes cut into small bunches

Thyme Butter

  • 2 tbsp thyme leaves
  • 100 g unsalted butter
  • sea salt and cracked black pepper


  • To make the thyme butter, place the butter in a microwave safe dish and using the microwave setting, cook on 600W for 30 seconds. Remove from oven, add thyme leaves, season well with salt and pepper and mix until smooth.
  • Using your fingers, carefully loosen the skin away from the breast of the chicken and push the thyme butter mixture under the skin. Careful not to puncture the skin.
  • Place the chicken breast side down onto a lightly greased ovenproof dish. Brush with 1 tablespoon of balsamic and season with salt and pepper.
  • Place the oven proof dish onto the wire rack in the lower shelf position.
  • Cook on Combi 9 with the weight 1800g selected.
  • Turn chicken over when prompted and brush with 1 tablespoon of balsamic vinegar.
  • When time reaches 15 minutes, add grapes to the dish and drizzle over remaining balsamic vinegar.
  • Remove from oven when finished and rest for 5 minutes before serving.