Rosemary roasted chicken with red onions & grapes

Prep time
Cook time


  • 1 x County Fair Braai Pack
  • 3 red onions, cut into 8 wedges each, skin discarded
  • 4 Tbsp (60ml) olive oil
  • Juice & zest of 2 lemons
  • 4 rosemary sprigs, roughly broken and torn
  • 4 cloves garlic, thinly sliced
  • Salt and milled black pepper
  • 1 Tbsp (15ml) olive oil
  • 800g red grapes


  1. Preheat the oven to 180°C.
  2. Place the chicken in a large mixing bowl with the red onions.
  3. Add the olive oil, lemon juice & zest, rosemary, garlic, and a generous pinch of salt and pepper.
  4. Gently toss all together to coat evenly.
  5. Tip the contents of the bowl onto a sheet pan or into a roasting tray. Ensure the chicken is skin-side up.
  6. Roast in the oven for 45 minutes.
  7. Remove the tray from the oven, add the grapes and drizzle with a tablespoon of olive oil. Return all to the oven and roast for 15 minutes more.