Rory O'Connell's Chicken Paillard with Roasted Grapes & Almonds.


Serves 4  

  • 2 chicken breasts, butterflied with skin on 
  • 6 tablespoons olive oil, explain why? 
  • 2 tablespoons lemon juice  
  • Few sprigs of thyme 
  • 450g grapes  
  • 2 tablespoons Almonds, roasted with skins on and finely sliced 
  • 1 tablespoon rosemary  


  1. Preheat oven to 200C 
  2. Season the chicken, place on a hot griddle pan, skin side down. 
  3. Cook, without moving, turn over after 4 mins and finish in the oven.  
  4. Place grapes in a bowl with the thyme, olive oil, salt and pepper and coat with the mixture. 
  5. Place grapes on a roasting try and put in oven. Roast for 40 mins.  
  6. Remove grapes from tray, deglaze the tray with the lemon juice, squashing a few of the grapes into the liquid. Add the rosemary.  
  7. Assemble the dish