Description
This Pan-Roasted Chicken with Grapes is a deliciously savory and slightly sweet dish featuring crispy skin-on chicken thighs roasted alongside juicy red grapes and aromatic shallots. The balsamic vinegar and rosemary add a depth of flavor, making this meal a perfect elegant yet simple weeknight dinner. Served best with creamy Ginger Whipped Sweet Potatoes, it offers a harmonious blend of textures and tastes.
Ingredients
Scale
Chicken and Main Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, smashed
- 4 chicken thighs, skin-on, bone-in
- Salt and pepper to taste
- 3 fat shallots, sliced lengthwise
- 1 tablespoon balsamic vinegar (or sherry vinegar, apple cider vinegar, or any flavorful complementary vinegar)
- 1 lb seedless red grapes, divided into small clusters
- 1 tablespoon chopped rosemary
Side
- Serve with Ginger Whipped Sweet Potatoes (ingredients not listed in recipe)
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for roasting the chicken and grapes.
- Prepare Sweet Potatoes: If making Ginger Whipped Sweet Potatoes, start by simmering them in a pot as they take longer to cook than the chicken.
- Heat Oil and Season: Heat the olive oil in an oven-proof skillet over medium-high heat. Add the smashed garlic clove and swirl to infuse the oil with garlic flavor.
- Sear Chicken, Skin Side Down: Season the chicken thighs generously with salt and pepper on the skin side, then place them skin side down in the hot skillet. Season the other side of the chicken with salt and pepper. Remove the garlic clove after swirling the oil.
- Sear Until Crispy: Cook the chicken skin side down for 6-7 minutes over medium heat until the skin is golden and crispy.
- Flip and Add Aromatics: Flip the chicken thighs over. Place the sliced shallots between the chicken pieces and drizzle the balsamic vinegar over them.
- Add Grapes and Rosemary: Nestle the grape clusters in and around the chicken in the skillet. Sprinkle chopped rosemary evenly over the top.
- Roast in Oven: Transfer the skillet to the preheated oven and roast for 20 minutes, or until the internal temperature of the chicken reaches 170°F (77°C).
- Finish Sweet Potatoes: While the chicken roasts, finish preparing the ginger whipped sweet potatoes.
- Simmer Pan Sauce: Once the chicken is done, place the skillet back on the stove and bring the pan juices to a brief simmer to ensure they are cooked and slightly thickened.
- Plate and Serve: Spoon the ginger whipped sweet potatoes onto plates, top with crispy chicken thighs, and divide the shallots and grapes among the plates. Spoon some of the flavorful pan sauce over the entire dish and serve immediately.
Notes
- Make sure to use an oven-proof skillet to easily transfer from stovetop to oven.
- You can substitute balsamic vinegar with sherry vinegar or apple cider vinegar for a different flavor profile.
- Using skin-on, bone-in chicken thighs ensures juicy meat and crispy skin.
- Check internal chicken temperature with a meat thermometer to ensure food safety.
- Portion sizes are for 4 servings.
- For a complete meal, prepare Ginger Whipped Sweet Potatoes as suggested, though the recipe for them is separate.
Nutrition
- Serving Size: 1 chicken thigh with grapes and shallots
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg
