Description
Savory roasted chicken thighs paired with sweet, blistered grapes, caramelized shallots, and fresh rosemary for an easy, elegant one-pan dinner.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 cups red seedless grapes
- 3 large shallots, sliced
- 3 sprigs fresh rosemary
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon white wine vinegar
- 3 cloves garlic, smashed
Instructions
- Preheat the oven to 425°F (220°C). Prepare an oven-safe skillet or baking dish.
- In a large bowl, toss grapes, sliced shallots, garlic, and rosemary with 1 tablespoon olive oil, salt, and pepper.
- Heat the remaining olive oil in an oven-safe skillet over medium-high heat.
- Pat chicken dry and season with salt and pepper. Sear skin-side down for 5–6 minutes until golden, then flip and cook 3 more minutes.
- Add grape mixture around the chicken in the pan.
- Transfer skillet to oven and roast for 25–30 minutes until chicken is cooked through and grapes are blistered.
- Drizzle with white wine vinegar, let rest 5 minutes, then serve.
Notes
- Use room temperature chicken for even cooking.
- If grapes dry out, add a splash of broth while roasting.
- Dried rosemary can be substituted in a pinch—use about 1 teaspoon.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with grapes
- Calories: 435
- Sugar: 12g
- Sodium: 510mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: rosemary chicken, roasted grapes, one pan dinner, chicken thighs, fall chicken recipe