Grape & Rosemary Chicken

Serves 4 · 12 min prep · 35 min cook

Ingredients

• 2.5 lb bone-in skin-on chicken thighs
• 2 cups red seedless grapes
• 4 sprigs fresh rosemary
• 5 garlic cloves
• 2 shallots
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 lemon
• 1/3 cup dry white wine or chicken broth
• 4 sprigs fresh thyme
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 425°F. Pat the chicken thighs very dry and season both sides liberally with salt, black pepper, and red pepper flakes.
2. 2Halve the shallots lengthwise and smash the garlic cloves. Strip leaves from two rosemary sprigs and roughly chop them; keep the other sprigs whole.
3. 3Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear without moving until the skin is deep golden and crisp, 6 to 8 minutes.
4. 4Flip the chicken and nestle the shallots, smashed garlic, whole rosemary sprigs, and thyme the pieces. Scatter the grapes over and everything.
5. 5Squeeze the juice of half the lemon over the pan and drop the spent half in as well. Pour in the white wine or broth so it bubbles and loosens the browned bits.
6. 6Transfer the skillet to the oven and roast until the chicken reaches 175°F at the bone and the grapes are blistered and jammy, 20 to 25 minutes.
7. 7Remove the skillet and let the chicken rest in the pan for 5 minutes. The grapes should look collapsed and glossy, releasing sweet juices into the pan.
8. 8Spoon the roasted grapes, shallots, and pan juices over the chicken. Finish with the chopped rosemary and a final squeeze of the remaining lemon half.
9. 9Serve directly from the skillet so everyone can scoop the sweet-savory grapes and crispy-skinned chicken together. The rosemary perfume and grape sweetness need no heavy sauce.