Description
This Pan-Roasted Chicken with Grapes recipe delivers a flavorful and elegant meal featuring crispy, golden-skinned chicken thighs roasted with sweet shallots and juicy red grapes, enhanced by aromatic rosemary and a touch of balsamic vinegar. Served alongside creamy ginger whipped sweet potatoes, this dish combines savory, sweet, and tangy elements for a balanced and satisfying dinner perfect for any occasion.
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
- Ginger Whipped Sweet Potatoes (prepared separately)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and grapes.
- Simmer Sweet Potatoes: If serving with ginger whipped sweet potatoes, begin simmering them in a pot to prepare the side dish while you cook the chicken.
- Heat Oil and Season Chicken: Heat olive oil in an oven-proof skillet over medium-high heat. Add the smashed garlic clove to infuse the oil with flavor. Generously season the skin side of the chicken thighs with salt and pepper.
- Sear Chicken: Place the chicken thighs skin side down in the hot skillet and sear until the skin is golden and crispy, about 6-7 minutes. Adjust the heat to medium as needed. Season the other side of the chicken with salt and pepper, then remove the garlic clove from the skillet.
- Prepare for Roasting: Flip the chicken thighs over. Nestle the sliced shallots between the chicken pieces, then drizzle with the balsamic vinegar. Scatter the red grape clusters around and on top of the chicken, then sprinkle everything evenly with chopped rosemary.
- Roast in Oven: Place the skillet in the preheated oven and roast for 20 minutes, or until the internal temperature of the chicken reaches 170°F (77°C).
- Finish Sauce: While the chicken is roasting, finish preparing the ginger whipped sweet potatoes.
- Simmer Pan Sauce: Once the chicken is done, return the skillet to the stove and bring it to a quick simmer to ensure all juices are cooked and melded into a flavorful pan sauce.
- Serve: Spoon the ginger whipped sweet potatoes onto plates. Top with the crispy chicken thighs, shallots, and grapes. Spoon some of the pan sauce over everything for extra flavor and serve immediately.
Notes
- You can substitute balsamic vinegar with sherry vinegar or apple cider vinegar based on your flavor preference.
- Using an oven-proof skillet allows for seamless transition from stove to oven.
- Check the internal temperature of the chicken with a meat thermometer to ensure proper doneness and safety.
- Seedless grapes are preferable to avoid bitterness and enhance sweetness.
- The garlic clove is used only for flavoring the oil and should be discarded before roasting.
- For an even more aromatic touch, add a few sprigs of fresh rosemary during roasting if desired.
Nutrition
- Serving Size: 1 chicken thigh with accompanying grapes and shallots plus 1/4 portion of whipped sweet potatoes
- Calories: 480
- Sugar: 14g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
