Pan-Roasted Chicken with Grapes and Rosemary
Inspired by the Smitten Kitchen cookbook, this one-pan chicken thigh dinner combines sweet red grapes with savory seared chicken in a rosemary and shallot sauce.
Servings: 6 people
Ingredients
- 3 pounds chicken thighs, boneless or bone-in
- kosher salt and pepper
- 1 tablespoon olive oil
- 1½ cups seedless red grapes
- 2 large shallots, sliced thin
- 1 cup chicken broth or stock vegetable broth can also be used
- 1 tablespoon fresh rosemary, finely chopped
Instructions
- Preheat oven to 425℉/ 220℃. Pat chicken dry on both sides with a paper towel and season well with kosher salt and pepper.
- In a cast iron skillet or one you can transfer to the oven, add oil over medium high heat. Working in batches to avoid steaming, brown chicken, skin side down first (if using skin-on). Cook the chicken on the first side at least 2½-3 minutes to get a nice sear. Do not move it around much or it won't brown nicely! Flip the chicken and brown for another 2-2½ minutes. The chicken does not need to be cooked through.
- Return all the pieces to the pan, skin side up (if using) and surround with grapes and shallots. Sprinkle everything with a pinch of kosher salt, black pepper and 1 teaspoon of rosemary. Roast the chicken and grapes in the oven for about 15-20 minutes, until cooked through (165F internal temperature).
- After the chicken is cooked, transfer the chicken and grapes to a serving platter (or a temporary dish if you want to re-use the skillet) and add the broth and most of the rosemary back to the skillet. Bring it to a boil, scraping up browned bits with a wood spoon, until the liquid has reduced by half (around 3 minutes).
- Return the chicken thighs to the skillet to nestle into the pan-sauce or pour the sauce over the chicken and top with the remaining bit of rosemary. Taste and adjust any seasonings before serving warm.
Notes
- I use boneless chicken thighs for this recipe, but it also works with bone-in chicken thighs or chicken breast. If using bone-in, I also recommend skin-on for extra flavor, especially with chicken breast. Depending on the size, extend the cooking time to 22-27 minutes or until fully cooked through (165F-175F)
- For a more salty flavor, you can swap out 1/2 cup of grapes for 1/2 cup kalamata olives.
- Red seedless grapes are best with this recipe. Using green grapes will give you a more tart flavor.
- Diamond kosher salt is recommended for seasoning the chicken.
Nutrition
Calories: 329kcal | Carbohydrates: 9g | Protein: 45g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 216mg | Potassium: 692mg | Fiber: 1g | Sugar: 7g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
