When life gives you grapes, make my Roasted Chicken with Grapes! Chicken thighs, red grapes, a shallot and a few simple pantry staples are really all you need to create this quick, easy, and oh-so flavourful dish. The ingredients are tossed onto a sheet pan and roasted to perfection. The result - tender, moist and juicy chicken, with crispy skin, bathed in an aromatic sauce made of sweet grapes, caramelized shallots, fresh rosemary, Balsamic vinegar and honey. Delish! All the ingredients come together to create a memorable and satisfying bite, one so tasty that it will keep you coming back for more!
If you’re looking to revamp your standard weeknight or weekend meal routine, then look no further than my Roasted Chicken with Grapes recipe. This dish couldn’t be easier to make and who doesn’t love dinner on the table within the hour?! Enjoy it alongside creamy polenta, mashed potatoes, sweet potatoes or buttered noodles and you’ll have yourself a meal to remember.
Roasted chicken and grapes are a pairing you never thought you needed but something that you simply won’t be able to live without! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Serves: 4 - 6
Ingredients:
3 lbs chicken thighs, bone-in and skin-on
2 1/2 Tbsp olive oil, divided
1 1/4 tsp kosher salt, divided
1 tsp garlic powder
1/2 tsp freshly ground pepper, divided
3 cups seedless red grapes, stems removed
1 large shallot, thinly sliced
1 Tbsp Balsamic vinegar
1/2 Tbsp rosemary, finely chopped (approx. 1 small sprig)
1 tsp honey
Instructions:
Preheat the oven to 425F and set aside a 11” x 13” rimmed baking sheet. While the oven is preheating, remove the chicken thighs from the refrigerator and let them come to room temperature for 30 minutes. Pat the chicken thighs dry with a paper towel and set aside.
Place the chicken thighs onto the baking sheet and, using a pastry brush or your hands, brush or rub 1 1/2 Tbsp olive oil over the thighs. Season with 1 tsp salt, garlic powder and 1/4 tsp freshly ground pepper.
Transfer the chicken thighs to the oven and cook uncovered for 30 minutes.
While the chicken thighs are cooking, add the grapes, shallot, Balsamic vinegar, rosemary, honey and the remaining 1 Tbsp of olive oil, 1/4 tsp salt and 1/4 tsp ground pepper to a large bowl. Mix until fully incorporated.
Remove the chicken thighs from the oven and spoon the grape mixture onto the baking sheet. Transfer the chicken thighs to the oven and cook for an additional 20 minutes or until the chicken is cooked through, the juices run clear and the internal temperature reaches 165F (74C). Serve and enjoy!
