This post may contain affiliate links. Please read our disclosure policy
This Lemon Herb Roast Chicken with Kale & California Grape Vinaigrette is easy, healthy and absolutely packed with flavour. The chicken is marinated in a simple yet delicious combination of citrus & fresh herbs before being roasted to golden, juicy perfection alongside some beautiful acorn squash. Pair it with a fresh and seasonal kale salad tossed in a punchy and juicy California Grape Vinaigrette that delivers just the right amount of natural sweetness thanks to the roasted Grapes from California.
Why You’ll Love This Lemon Herb Roast Chicken
- Bright & Fresh Flavours: The combination of delicious and juicy Lemon Herb Roast Chicken pairs beautifully with the roasted squash, kale salad and grape vinaigrette.
- Nutritious & Satisfying: It’s a healthy, nutritious, comforting and deeply satisfying meal that’s high in protein in fibre.
- Meal-Prep Friendly: Roasting a whole chicken on a Sunday afternoon is a fuss-free way to prep healthy, protein-packed meals for the rest of the week. The squash, kale salad and roasted grape vinaigrette can also all be prepared in advance.
- Crowd Pleaser: This recipe is fancy enough for entertaining over the holidays, but easy enough for weeknights if you want something a bit more flavourful than your standard chicken and potatoes combo.
Ingredients You Need for the Lemon Herb Roasted Chicken
- Chicken: I used a whole chicken that I spatchcocked (AKA butterflied) by cutting along both sides the backbone with a sharp pair of poultry shears. This allows you to flatten the bird, create more surface area for browning, and cook it more evenly in less time.
- Lemon: For best results, use the zest and juice of a fresh lemon.
- Fresh Herbs: I kept things fairly simple with fresh parsley, rosemary and thyme. As with the lemon, try to use fresh herbs in the marinade. It imparts a flavour and aroma that you just can’t get from the dried stuff. If, however, you only have dried herbs, I recommend using half the amount called for and rub it in your hands a bit before adding it to the marinade. This will help release some of the essential oils and aromas.
- Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much!
- Smoked Paprika: This will give the grilled chicken a beautiful colour and delicious smokey flavour. Not all smoked paprika is created equally. I recommend looking for ones that are packed in small metal tins from Spain, such as La Chinata or La Dalia.
- Salt & Pepper: For seasoning to taste.
- Extra-Virgin Olive Oil: I like the flavour and colour that comes from marinating the chicken in extra-virgin olive oil. You can also substitute avocado oil.
- Squash: I cut an acorn squash into large wedges and roasted it in a separate sheet pan to serve alongside the Lemon Herb Roast Chicken. I prefer to roast the squash and chicken separately because it allows for better browning and caramelization. If you place the chicken and squash together, the juices from the chicken will cause the squash to steam instead of brown.
For the Kale & California Grape Vinaigrette
- California Grapes: Don’t skip the grapes! Roast them in the oven with a drizzle of EVOO, vinegar and pinch of salt. As they roast, the grapes soften, caramelize, get even juicier, and intensify in flavour. The vinegar also reduces in the oven and becomes sweeter. The roasted grapes pair perfectly with the briny olives and capers and add a delicious and unexpected natural sweetness. You can use red, green or a combination of the two. I look for firm, crunchy grapes so they hold their shape and texture as they roast.
- Kale: You can actually use any variety of kale you like here. I like it with curly green kale for its bright colour, texture and flavour. The real secret is to use your hands to massage the kale with a bit of olive oil and salt so that it becomes soft and tender.
- Olives: I love the look, taste and texture of Castelvetrano olives. They’re firmer, more buttery and not as salty as other varieties. Look for ones that have already been pitted to make your life easier.
- Capers: Adding some capers packed in brine to the vinaigrette help bump up the savoury and briny notes that help balance out the sweetness from the grapes.
- Garlic: I know, I know, measure with your heart! But in this case, a little goes a long way. I like to finely grate the garlic on a microplane grater so that it blends into the vinaigrette.
- Parsley: Finely chopped parsley will give the vinaigrette a beautiful colour and echo the flavours in the Lemon Herb Roast Chicken.
- Crushed Red Pepper Flakes: This is optional, but adding some chile flakes to the vinaigrette will give the salad a delicious spice. It’s especially nice if you reserve some of the roasted grape vinaigrette and spoon it over the chicken directly.
- Oil & Vinegar: This is a great time to use a good quality extra-virgin olive oil and vinegar. I used champagne vinegar for its clear colour and more mellow flavour profile but you could substitute apple cider vinegar, white wine vinegar or even balsamic vinegar for a slightly sweeter and darker profile.
- Parmigiano Reggiano: Another optional addition, but I like to finish the dish off with a light snowfall of freshly grated Parmigiano Reggiano. You could substitute Pecorino Romano, Grana Padano or any hard, ripened cheese.
What is Spatchcocking and Why Should You Do It?
Spatchcocking (AKA butterflying) a chicken is one of the best techniques for roasting or grilling a whole bird. Here are some of the main benefits:
- Even Cooking: By removing the backbone and flattening the bird, both the white and dark meat cook more evenly. This prevents the breast from drying out while waiting for the thighs and legs to finish cooking.
- Faster Cooking Time: Flattening the chicken reduces its overall thickness, allowing it to cook significantly faster than a traditional whole bird. It usually takes around 45 minutes to roast a spatchcocked chicken versus over an hour if you leave it whole.
- More Surface Area for Crisp Skin: With the bird laid flat, more skin is exposed to heat, resulting in a crispier and more evenly browned finished product.
- Better Flavour Penetration: Spatchcocking exposes more of the meat’s surface area to marinades, seasonings and rubs. That means deeper flavour and better seasoning distribution.
- Easier to Carve and Present: Once cooked, a spatchcocked chicken is much easier to carve and break down into individual parts for serving. Most of the separation between joints is more visible and it’s usually as simple as following the lines with a sharp knife to separate them. The cartilage and connective tissues are also more tender after cooking so they’re easier to cut through.
- Easier to Roast: A flat chicken requires less clearance height so it’s also ideal if you want to use your air fryer or toaster oven.
For Best Results!
- Spatchcock the chicken by removing the backbone with a sharp pair of poultry shears or chef’s knife. This will increase the surface area and allow for a more evenly cooked chicken in a shorter period of time with crispier skin.
- Dry the chicken well before marinating. Additional liquid on the bird will dilute the flavours.
- Broil at the end to help develop deeper browning on the skin.
- Use a meat thermometer (I like this one) and cook the bird until the thickest part of the breast registers 160F to ensure a perfectly juicy chicken that isn’t overcooked.
- Let the chicken rest after roasting to allow the juices to redistribute.
- Massage the kale with some olive oil to help break down the fibres and make the leaves tender and more flavourful.
- Roast the Grapes from California before adding them to the vinaigrette. This will concentrate their flavour, help release their natural juices and make them less acidic.
Substitution Ideas
- Chicken: If you don’t want to roast a whole chicken, feel free to substitute individual chicken thighs, drumsticks, wings or breasts. I recommend using bone-in and skin-on chicken pieces for this recipe because they will deliver a juicier and more flavourful finished product. Just note that the cooking time will be slightly quicker when you are roasting individual pieces of chicken vs the whole bird.
- Kale: You can use curly or lacinato (AKA Tuscan/dino/cavolo nero) kale here. You can also substitute arugula or mixed greens if preferred.
- Herbs: Use whatever fresh herbs you have to marinate the chicken. I went with parsley, rosemary and thyme but you can add or substitute fresh oregano, tarragon, sage or marjoram. For best results, try to use fresh, woodsy herbs. They will stand up to the heat of the oven and give you the best flavour and aroma.
- Squash: Substitute delicata, butternut, buttercup, red kuri or your favourite variety of sweet potato.
Recipe FAQs
How Long can I prep the chicken in advance?
You can marinate the chicken up to 24 hours ahead of time. Store it uncovered in the fridge to help dry out the skin, creating a deeper crust as it roasts.
Do I have to massage the kale?
You don’t have to but I highly recommend it if you want tender, flavourful kale. Massaging breaks down tough fibres and makes it much more enjoyable to eat.
What kind of grapes work best?
Red and green grapes from California deliver the best colour and sweetness. Green grapes are generally more tart so they’re ideal for roasting. Red grapes give the vinaigrette a beautiful colour.
How long does the vinaigrette last?
The grapes will start to become a bit too tender after day 4 in the fridge, but I’d be surprised if the vinaigrette didn’t get devoured the first day.
How do I know when the chicken is done?
Use a meat thermometer. The thickest part of the breast should read 160°F, and juices should run clear.
Can I make this recipe Whole30 or Paleo?
Yes! Just omit the parmigianno reggiano at the end.
Looking for More Ways to Enjoy Grapes?
- Tuscan Stuffed Chicken with California Grapes and Squash Salad
- Harissa Roast Chicken with Crunchy California Grapes and Celery Salad & Tahini
- Skillet Chicken with California Grapes and Olives
- Baked Brie with California Grapes and Beef Bacon
- California Grapes and Radicchio Salad with Crispy Farro
- Grilled Flatbread with California Grapes, Beef Bacon, Goat Cheese and Caramelized Onions
- Grilled Chicken Paillard with California Grapes and Arugula Salad
- Roasted Brussels Sprouts with California Grapes and Bacon
- Harvest Steak Salad with California Grapes
- Pan-Roasted Chicken Thighs with California Grapes and Sweet Potatoes
- Whipped Ricotta and Roasted Grapes Crostini
- Kale and Brussels Sprouts Salad with California Grapes and Grilled Chicken
- Easy Waldorf Salad Recipe with Chicken and California Grapes
This recipe was created in partnership with the California Table Grape Commission. All opinions expressed here are the author’s alone.
Lemon Herb Roast Chicken with Kale and California Grape Vinaigrette
This Lemon Herb Roast Chicken with Kale & California Grape Vinaigrette is easy, healthy and absolutely packed with flavour.
Ingredients
For the Kale and California Grape Vinaigrette:
- 1 cup red and green Grapes from California
- 3 tablespoons, plus 2 teaspoons extra-virgin olive oil
- 2 tablespoons champagne vinegar, substitute apple cider vinegar
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly-cracked black pepper, plus more to taste
- ½ cup pitted Castelvetrano olives, halved
- 1 tablespoon capers packed in brine, drained
- 1 tablespoon finely chopped fresh parsley
- 1 clove garlic, finely grated
- ¼ teaspoon crushed red pepper flakes, optional
- 1 bunch curly kale, stems removed and leaves thinly sliced
- ¼ cup freshly-grated Parmigiano Reggiano cheese, optional
For the Lemon Herb Roast Chicken:
- 1 2.5 to 3 pound whole chicken
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon freshly-cracked black pepper, plus more as needed
- 1 acorn squash, seeded and cut into wedges, substitute sweet potato
Instructions
For the Kale and California Grape Vinaigrette:
- Preheat the oven to 400F.
- On a sheet pan lined with parchment paper, combine the red and green Grapes from California, 2 teaspoons olive oil, 1 tablespoon champagne vinegar, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss the grapes to coat, transfer to the oven and bake until tender and juicy, around 12 to 15 minutes. Remove the grapes from the oven, slice each one in half and transfer them to a bowl along with 2 tablespoons olive oil, 1 tablespoon champagne vinegar, olives, capers, parsley, garlic and red pepper flakes (if using). Toss all the ingredients until well combined, taste for seasoning and adjust with salt and pepper as desired.
- In a large bowl, combine the kale with 1 tablespoon olive oil and ¼ teaspoon kosher salt. Using your hands, scrunch and massage the kale until softened, fully coated in the oil and slightly wilted. Add the Roasted California Grapes Vinaigrette and grated Parmigianno Reggiano (if using) and toss to combine. Cover the salad and set aside until ready to serve.
For the Lemon Herb Roast Chicken, Squash and Kale Salad:
- Spatchcock the chicken by cutting along both sides of the backbone with a sharp knife or pair of poultry shears. Place the chicken on a cutting board, breast-side up, and press down with your hands to flatten it. Pat the chicken dry with paper towel and transfer it to a sheet pan.
- In a bowl, combine the olive oil, garlic, parsley, rosemary, thyme, lemon zest, lemon juice, smoked paprika, salt and pepper and stir to combine. Pour the marinade over the chicken and massage all over to evenly coat. Transfer the chicken to the refrigerator, uncovered, for 6 hours or overnight for best results.
- Preheat the oven to 425F.
- Add the squash to a sheet pan lined with parchment paper, drizzle with 2 tablespoons olive oil and season with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss the squash to coat and arrange the wedges in a single layer with one of the cut sides down. Transfer the chicken and squash to the bottom rack of the oven and cook, undisturbed, until the chicken is golden and the thickest part of the breast registers around 160F and the squash is golden brown and fork-tender, around 45 minutes. Remove the squash from the oven, cover with foil to keep warm and set aside.
- Switch the oven to broil, position the chicken on the top rack and cook until the skin is golden brown and crispy, 3 to 5 minutes. Remove the chicken from the oven and let it rest at least 5 minutes before carving.
- To serve, arrange the Kale and California Grape Vinaigrette onto individual serving platters and top with two or three roasted squash wedges. Serve with the carved Lemon Herb Roast chicken and garnish with freshly-grated Parmigiano Reggiano.
Video
Nutrition
Calories: 708kcal, Carbohydrates: 23g, Protein: 41g, Fat: 51g, Saturated Fat: 12g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 27g, Trans Fat: 0.2g, Cholesterol: 147mg, Sodium: 1306mg, Potassium: 1004mg, Fiber: 5g, Sugar: 7g, Vitamin A: 4689IU, Vitamin C: 58mg, Calcium: 251mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment below!
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
Demasiado excelente. Gracias. ¿En tu libro hay recetas así?
Super delicious! Thanks for sharing. My husband and I had it for Thanksgiving yesterday. Love it!