One-Pan Tomato Grape Chicken Bake

Sheet-pan roasting has become a go-to American approach for easy, crowd-pleasing dinners. This bake brings bone-in chicken thighs together with sweet red grapes and cherry tomatoes that caramelize in the oven with balsamic and herbs.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 485 cal
• 36g protein
• 22g carbs
• 28g fat
• 3g fiber

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Ingredients

• 6 (about 2.5 lb) bone-in skin-on chicken thighs
• 2 pints red and yellow cherry tomatoes
• 2 cups seedless red grapes
• 4 large shallots
• 6 smashed garlic cloves
• 8 fresh thyme sprigs
• 2 tbsp leaves fresh oregano
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup torn fresh basil leaves
• 1 for zest and wedges lemon

Instructions

1. 1Preheat the oven to 425°F. Choose a large rimmed sheet pan or shallow roasting pan that can hold the chicken in a single layer without crowding.
2. 2Pat the chicken thighs very dry with paper towels. Season both sides generously with salt, black pepper, and red pepper flakes so the skin will crisp.
3. 3Halve the shallots lengthwise and peel. Smash the garlic cloves with the side of a knife, leaving them mostly whole so they sweeten without burning.
4. 4Scatter the cherry tomatoes, grapes, shallots, smashed garlic, thyme sprigs, and oregano across the pan. Drizzle with olive oil and balsamic vinegar, then toss with your hands until everything glistens.
5. 5Nestle the seasoned chicken thighs skin-side up among the produce, making sure the skin stays exposed to the heat. The tomatoes and grapes should surround the meat so their juices baste as they roast.
6. 6Roast on the middle rack for 35 to 40 minutes, until the chicken skin is deep golden and crisp, the internal temperature reaches 175°F at the thickest part, and the tomatoes have collapsed into a jammy sauce.
7. 7If the skin needs more color, switch the oven to broil for the final 2 to 3 minutes, watching closely so the grapes caramelize without scorching.
8. 8Remove the pan from the oven and let the chicken rest 5 minutes. Discard the woody thyme stems.
9. 9Zest the lemon over the pan, then tear fresh basil leaves and scatter them across the chicken and fruit. Squeeze a little lemon juice over everything for brightness.
10. 10Serve family-style straight from the pan at the table so everyone can spoon the roasted tomatoes, grapes, and pan juices over their chicken. Offer extra lemon wedges on the side.