Dinner-Party Roast Chickens With Shallots and Grapes

A centerpiece roast designed for hosting

When you’re feeding a crowd, the hardest part is often deciding what to make—especially for a dinner party, holiday gathering, or even a relaxed get-together. Roasting two whole chickens at once offers a straightforward solution that still feels special. With two 4-pound birds, you can comfortably feed about 10 people, and you’ll end up with a platter that looks abundant without requiring complicated steps.

This approach builds the meal around three elements that cook together: the chickens, a bed of halved shallots that turn soft and jammy in the oven, and bunches of red seedless grapes that roast until tender. Everything is tied together by a garlic-herb butter that seasons the meat and enriches the pan drippings, which are then turned into a quick sauce.

Why the shallots and grapes work

Instead of roasting the chickens alone, the recipe places them breast-side up on top of shallots in a large roasting pan. As the chickens roast, their drippings fall onto the shallots, helping them soften and concentrate in flavor. Grapes are added partway through cooking so they warm and soften without breaking down too early. The result is a mix of savory roast flavors with small, juicy bursts of sweetness alongside the chicken.

If you want to vary the aromatic base, you can substitute fennel sliced into wedges for some of the shallots. The fennel fronds can be saved and sprinkled over the finished platter before serving.

Ingredients you’ll need

• 2 (4-lb.) whole chickens, neck and giblets removed
• 1/2 cup (1 stick) unsalted butter, softened
• 2 Tbsp. finely chopped fresh herbs (such as flat-leaf parsley, thyme, and rosemary), plus more for garnish
• 4 large cloves garlic, grated (about 1 Tbsp.)
• 8 large shallots, peeled and halved lengthwise
• 1 cup lower-sodium chicken broth, divided
• 1 1/2 lb. red seedless grapes, in small bunches on the stem (about 6 cups)

Step-by-step method

1) Heat the oven and season the chickens. Preheat the oven to 425°F. Pat the chickens dry with paper towels, then sprinkle them on all sides and inside the cavities with 4 teaspoons of salt.

2) Make the garlic-herb butter. In a small bowl, stir together the softened butter, chopped herbs, poultry seasoning, pepper, garlic, and 1 teaspoon salt. Carefully loosen the skin over the breasts and thighs of each chicken with your fingers, then spread about half of the butter mixture under the skin. Rub the remaining butter mixture all over the outside of both chickens.

3) Build the roasting pan. In a large roasting pan, toss together the shallots, rosemary, and the remaining 1/2 teaspoon salt. Pour 1/2 cup of the chicken broth into the pan. Set the chickens breast side up on top of the shallots. Tuck the wing tips under the birds; if you like, tie the legs together with kitchen twine.

4) Roast in two stages. Roast for 30 minutes at 425°F. Then place the grapes around the chickens, reduce the oven temperature to 375°F, and continue roasting until the chickens are browned and an instant-read thermometer inserted into the thickest part of the thighs reads 165°F, about 45 to 55 minutes.

5) Rest and arrange for serving. Transfer the chickens to a cutting board. Move the shallots and grapes to a large platter and discard the rosemary. Let the chickens rest for 10 to 15 minutes before carving. Resting helps keep the meat succulent when sliced.

A simple pan sauce from the drippings

One of the most satisfying parts of this dinner-party roast is the sauce, made directly from the drippings left in the roasting pan. Drain the drippings into a small saucepan. In a small bowl, whisk cornstarch with 2 tablespoons of broth. Whisk this cornstarch mixture into the drippings along with the remaining 6 tablespoons of broth.

Bring the sauce to a simmer, whisking often, and simmer until it is slightly thickened, about 2 minutes. Remove from the heat and stir in vinegar. The finished sauce is designed to be simple but flavorful—something you can spoon over carved chicken, shallots, and grapes.

Serving ideas and finishing touches

To serve, carve the rested chickens and arrange the slices with the roasted shallots and grapes. Spoon the warm sauce over the top or serve it on the side, and finish with a sprinkle of additional herbs for garnish. The platter presentation is part of the appeal: two roast chickens surrounded by glossy grapes and jammy shallots creates a centerpiece that looks generous and intentional.

Make-ahead and storage notes

This recipe fits well into a hosting schedule because several steps can be done ahead. The chickens can be seasoned with salt up to 1 day in advance; leaving them uncovered in the refrigerator helps encourage extra-crispy skin. The butter mixture can be made up to 3 days ahead.

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. That makes this dish useful not only for the event itself, but also for easy meals afterward.