Harvest roast chicken with grapes, olives, and rosemary from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 175) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SKidd on April 04, 2026

    Used to make this frequently but it’s been a while. We used bone in thighs, sour cherries instead of grapes and red wine for the sauce. It’s very adaptable to different alliums and fruit. Though the original is great as is.

  • snoozermoose on February 13, 2025

    Very low-effort, high reward dish. The flavor surprised me since I hate kalamata olives but I think I needed to season my chicken more since it needed more seasoning.

  • amandaeats on September 22, 2024

    “This is the best meal I’ve had this year” - my husband

  • wittwoman on April 10, 2016

    Flavor is rich, silky and phenomenal. Initially, I wasn't sure how the shallots, grapes, olives and rosemary would play together, but WOW. This is definitely dinner-guest worthy!

  • kcw214 on February 19, 2013

    This wasn't too difficult, though the browning step took longer than Perelman suggested to get a nice color. The flavor reminded me of chicken marbella with the sweet and salty.

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Reviews about this recipe

  • Serious Eats

    The grape-olive combo dresses up this weeknight roast chicken recipe into one elegant enough for a romantic Sunday evening or a small dinner party.

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