Roasted chicken with roasted grapes and vetri’s fennel recipe

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  • Yield: 6 Servings


  • 3 medium or 2 large bulbs fennel, cut into ¼-inch wedges
  • ½ cup plus 2 tablespoons extra-virgin olive oil
  • ½ cup freshly grated Parmigiano cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound red seedless grapes on the stem, divided into small clusters (4 to 7 grapes each)
  • 1 roasted chicken, warm
  • Dill fronds
How to Make It
    Roast the Fennel
  1. Preheat the oven to 375°F. Arrange the fennel in a single layer on a small rimmed baking sheet or in a roasting pan. Add enough of the oil so that it comes about halfway up the side of the fennel (you will need about ½ cup). Cover the fennel evenly with the cheese, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Roast until the fennel is tender, 15 to 20 minutes.
  2. Roast the Grapes
  3. Arrange the grapes in a single layer in a small baking dish. Drizzle with the remaining 2 tablespoons oil, the remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Roast until the grapes start to soften and a couple have burst, 8 minutes, maybe a little longer (it’ll depend on how big your grapes are). You could also just toss the grapes in the pan with the chicken during the final 8 minutes of cooking.
  4. Put it Together and Serve
  5. Carve the chicken and arrange on a platter. Tuck the fennel around the chicken and pour its roasting oil over the platter. Top with the grapes and dill.

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