Add roasted grapes to your roast chicken dinner for a subtle sweetness that will impress a crowd!

Number of Servings: 4

Prep Time:  10 min.

Cook Time: 35 min.

Total Time: 45 min.

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 pounds bone-in skin-on chicken thighs
  • 1 teaspoon Herbes de Provence        
  • 1/16 teaspoon salt
  • 1/16 teaspoon black pepper
  • 1 shallot, sliced thin
  • 2 cups red grapes
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary leaves, roughly chopped
  • 2 cloves garlic, minced
  • 4 cups baby arugula
  • 1 tablespoon balsamic vinegar

Preparation

  1. Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in a 12-inch skillet (preferably cast iron) over medium heat.
  2. Drizzle the skin of the chicken thighs with 1 tablespoon of olive oil, then season with Herbes de Provence, salt and pepper. Place the chicken skin side down on the preheated skillet and cook for 4 minutes, just until skin becomes crispy and golden. Flip the chicken and add the shallots, grapes, thyme and rosemary, scattering around the chicken. Cook for an additional 2-3 minutes. Add the garlic and toss with the grapes and herbs, 30 seconds to 1 minute, or just until fragrant.
  3. Flip the chicken back over, skin side up, and spoon as much of the garlic, herbs and grapes on top of the chicken. Place in the oven for 25-28 minutes, or until chicken has an internal temperature of 165 degrees and grapes have started to crack and burst. Remove from oven and allow to rest for 10 minutes.
  4. While the chicken is resting, gently toss arugula with the remaining tablespoon of olive oil and balsamic vinegar. Serve chicken topped with roasted grapes and the fresh arugula.

Cook’s Notes

  1. Swap the chicken thighs for chicken breasts, if preferred. Be sure to adjust the cook time as needed, always making sure to cook the chicken to an internal temperature of 165 degrees.