You will need
1 fresh chicken
1 T (15 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
4 rashers of streaky bacon (optional)
2 T (30 ml) butter, at room temperature
1 lemon, zested
1 cup (250 ml) medium cream sherry, port, sweet wine or red grape juice (see tip)
1 x 25 g Ina Paarman’s Liquid Chicken Stock
¼ cup (60 ml) Ina Paarman’s Classic Balsamic Vinaigrette
2 medium bunches (± 300 g) of red grapes
If using grape juice, acidify it with 2 T (30 ml) of lemon juice.
Rub the chicken inside and outside with the Lemon & Black Pepper Seasoning.
Leave open on a plate in the fridge to dry the skin for at least an hour or best overnight.
Adjust the oven rack one shelf below the middle. Preheat the oven to 180°C.
Chop the bacon finely (if using) and mash it with the butter and lemon zest.
Loosen the chicken skin over the breast and thighs and spread the butter mixture under the skin.
Cut the zested lemon in half and stuff into the cavity of the chicken. Tie the legs together.
Place the bird into a medium ovenproof dish. Pour ½ cup (125 ml) of the sherry in on the side.
Roast the chicken open for 45 minutes. Remove it from the oven and arrange the grapes around the chicken. Mix the Liquid Chicken Stock with the remaining sherry and Balsamic Vinaigrette and pour the sherry mixture over the chicken and the grapes.
Cover the chicken lightly with baking paper or foil to prevent overbrowning. Put the dish back in the oven and bake open for a final 30 minutes.
Serve in the baking dish.