Use small fillets
Small fillets of similar size cook more evenly. Very thick pieces need longer; core temperature is the deciding factor.
European Recipe
Chicken and grape tray bake with mustard potatoes
The potatoes get a head start in the oven. Chicken follows, then white grapes towards the end; parsley and roasting juices finish the meal.
Total time
55 min
Calories
529 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
A savoury oven dish with grapes
Grapes also work in warm savoury dishes. Here they add fruitiness to chicken and mild mustard potatoes. Staggered cooking accounts for the different cooking times. Small fillets and a temperature check help ensure the meat is cooked thoroughly.
Dinner
Meat
Autumn Recipes
Potatoes
Recipe
Chicken and grape tray bake with mustard potatoes
Small chicken fillets, mustard potatoes and juicy grapes cook in stages on a tray for a fruity autumn dinner.
Ingredients
2 servings
Method
-
1
Prepare oven and ingredients
Preheat the oven to 200 °C with conventional top and bottom heat. Cut potatoes into pieces about 2 cm and onion into wedges. Wash and halve grapes. Chop parsley. Pat chicken dry with kitchen paper if needed; do not wash it.
-
2
Precook the potatoes
On a parchment-lined tray, mix potatoes and onion with three quarters of the oil, mustard and half the salt. Spread out as flat as possible and bake on the middle shelf for 15 minutes.
-
3
Add chicken
Rub chicken with remaining oil, remaining salt and pepper. Turn potatoes, place fillets between them and bake for another 15 minutes.
-
4
Add grapes and check doneness
Scatter grapes between potatoes and bake for about 10 more minutes. The thickest part of the chicken must reach at least 70 °C for 2 minutes; cook longer if needed. Potatoes should be tender when pierced. Remove individual components and keep hot if they finish earlier.
-
5
Serve from the tray
Divide chicken, potatoes, onion and grapes between plates. Spoon over roasting juices and sprinkle with parsley. Serve immediately.
Kitchen know-how
Tips for Chicken and grape tray bake with mustard potatoes
Add grapes late
The halved fruit is roasted towards the end so it retains more structure.
Variations
How to adapt this recipe
Replace white grapes with the same quantity of seedless red grapes. The colour is stronger and the nutritional values change.
Replace chicken with the same quantity of turkey breast in similarly small pieces. Cook it thoroughly and check core temperature too; nutritional values change.
Nutrition per serving
529kcal
57.1 gCarbohydrates
41.0 gProtein
13.7 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Chicken and grape tray bake with mustard potatoes
Potatoes need longer than small chicken fillets. Precooking allows them to become tender while the meat is added later.
Not for this method. Thaw the fillets fully in the fridge, discard the thawing liquid and then prepare. The timings apply to fresh or thawed meat.
A meat thermometer is the most reliable method. Reach at least 70 °C for 2 minutes in the thickest part. Oven time alone is not a reliable doneness check for different fillet thicknesses.
Yes. Halve the grapes and remove the seeds before roasting. The stated weight applies to the fruit used without stalks and seeds.
Keep cooking