5 from 1 vote
Roasted chicken with grapes and rosemary three ways
Roast Chicken with Grapes and Rosemary - 3 ways
Prep Time
15 mins
Total Time
40 mins

Adapted from Smitten Kitchen

Servings: 4 people
Author: The Dizzy Cook
  • 3 pounds boneless chicken thighs, skin on if you'd like
  • 1 tbsp olive oil
  • 1-2 cups seedless grapes If not using olives, use around 2 cups. If using olives, use only 1 cup of grapes.
  • 2 shallots, thin sliced
  • 1 cup clean chicken or vegetable broth/stock
  • 1 tbsp fresh rosemary, finely chopped
  • kosher salt and pepper
  • 1 cup OPTIONAL: olives of choice It will be worth the effort to pit these on your own, but you don't have to. Deb recommends Kalamata
  • OPTIONAL: fresh goat cheese If not using olives, you can use this to add a little salty/savory aspect to the dish
  • OPTIONAL: Pink Himalayan sea salt If you don't want to use olives or goat cheese, top your finished dish with a few cranks of sea salt
  1. Preheat oven to 450 degrees with the rack in the middle. Pat chicken dry and season with kosher salt and pepper. Heat oil in a cast iron skillet or one that's ovenproof over medium high until it shimmers. Working in batches to avoid steaming, brown chicken, skin side down first (if using). Let the chicken sit on the first side at least 2.5-3 minutes to get a nice sear. Do not move it around or it won't brown nicely! Turn again and brown for another 2-2.5 minutes.

  2. Return all the pieces to the pan, skin side up (if using) and surround with grapes, OPTIONAL olives, and shallots. Roast the chicken in the oven until juices run clear - about 15-20 minutes. Transfer chicken, grapes, and optional olives to a platter and then add your chicken or vegetable broth to the skillet. Bring it to a boil, scraping up browned bits, until the liquid has reduced by half (3 minutes). Pour sauce over the chicken and top with rosemary.