As the grapes roast, they release all their wonderful pink juices to combine with the butter and herbs to make a wonderful pan sauce.
1 Rangitikei butterflied chicken, Rosemary, Garlic and Lemon
small bunch each rosemary and sage
50 grams butter
1 lemon, sliced
500 grams small waxy potatoes, washed
2 tablespoons olive oil
500 grams seedless red grapes cut into bunches
½ cup white wine
sea salt and ground pepper
Season the flesh side of the chicken and place skin side up on a large, lipped roasting tray. Make 6 incisions in the chicken and pack each one with rosemary and sage leaves. Season the skin then dot with the butter and top with the lemon slices.
Cut any larger potatoes in half then toss with the oil and season. Place around the chicken along with the bunches of grapes.
Pour over the wine and roast for 20 minutes then baste everything with the pan juices, turning the potatoes at the same time.
Roast for a further 20 minutes until the chicken is fully cooked and the potatoes are tender.
To serve: Carve the chicken and arrange on a serving platter along with the grapes and potatoes. Pour over any cooking juices and garnish with herbs.