Chicken with grapes and thyme

This fruity chicken looks festive and is a perfect choice for a sunny day under a vine-covered pergola. Serves 6–8 Preparation time: 30 minutes Cooking time: 1 hour, 20 minutes Oven temperature: 180°C • 1 sprig rosemary, leaves stripped

• 5ml sea salt flakes

• 3ml fennel seeds

• zest of 1 lemon

• 60ml butter

• 1.3kg whole free-range chicken

• 6 small red onions, peeled and halved

• 2 bunches white or red grapes

• 60ml olive oil

• 15ml brown sugar

• 45ml red wine vinegar

• 6 sprigs thyme

• 375ml barley, cooked according to the instructions on the packet

• 4 fresh figs

1 Preheat the oven. Finely chop the rosemary, sea salt and fennel and mix with the lemon zest and butter. Pat the chicken dry with paper towel, trim off the gland at the tip of the pope’s nose and season the inside with salt and pepper. Carefully loosen the skin over the breast and spread most of the seasoned butter under the skin. Try to spread the butter right down to the drumsticks and thighs. Rub the remaining butter all over the outside of the chicken. Tie the drumsticks with kitchen string if preferred and place the chicken in an oven roasting pan with the onions.

2 First roast it with the breast side up for 20 minutes. Turn on its side for 20 minutes, onto its stomach for 20 minutes and then onto the other side for 20 minutes.

3 Mix the grapes, oil, sugar, vinegar and thyme. Turn the chicken over onto its back again, baste with the pan juices and spoon the grape mixture around the chicken. Bake for the final 20 minutes until the chicken is golden-brown and the grapes have browned slightly.

4 Pour the pan juices into a jug; scoop off any excess fat. Mix this with the cooked barley as a side dish and serve with the chicken and grapes, plus a few fresh figs.