Description
A quick and easy one-pan recipe featuring crispy bone-in, skin-on chicken thighs roasted alongside juicy grapes and aromatic rosemary for a flavorful and comforting meal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
- 1 to 1 ½ cups seedless red or green grapes (150–200 g), washed and left whole
- 2–3 sprigs fresh rosemary, roughly chopped or left whole
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, peeled and smashed
- Salt, to taste
- Freshly ground black pepper, to taste
- Zest of 1 lemon (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels to remove excess moisture.
- Season both sides of the chicken thighs generously with salt and pepper. Add red pepper flakes if desired.
- Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat until shimmering hot.
- Place the chicken thighs skin-side down in the skillet and sear undisturbed for 6-8 minutes until the skin is deep golden and crispy.
- Flip the chicken thighs and cook for an additional 2 minutes on the other side.
- Add the smashed garlic cloves, rosemary sprigs, and grapes around the chicken in the pan. Drizzle the remaining 1 tablespoon of olive oil over everything and sprinkle lemon zest on top if using.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the grapes are soft and caramelized.
- Remove the pan from the oven, transfer the chicken to a plate, and let rest for 5 minutes.
- Serve the chicken topped with the roasted grapes and garlic, garnished with extra rosemary if desired.
Notes
Patting the chicken dry is crucial for crispy skin. Avoid overcrowding the pan to prevent steaming. If grapes brown too quickly, tent loosely with foil halfway through roasting. For extra crispiness, broil for 1-2 minutes at the end, watching carefully. Leftovers keep well refrigerated for up to 3 days; reheat gently to preserve crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: One chicken thigh wi
- Calories: 375
- Sugar: 8
- Sodium: 350
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 10
- Fiber: 1
- Protein: 28
Keywords: crispy chicken thighs, one-pan chicken, roasted grapes, rosemary chicken, easy chicken recipe, weeknight dinner, gluten-free, dairy-free