Roasted Grape Tomato Sheet Pan Chicken

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 4 bone-in skin-on chicken thighs
• 2 cups seedless red grapes
• 2 cups cherry tomatoes
• 2 medium yellow squash
• 1 large red onion
• 3 tbsp olive oil
• 6 fresh thyme sprigs
• 4 garlic cloves
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 2 tbsp balsamic vinegar
• 1/4 cup fresh basil leaves

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Pat the chicken thighs dry so the skin can crisp.
2. 2Halve the yellow squash lengthwise then cut into thick half-moons. Cut the red onion into wedges. Smash the garlic cloves lightly but leave them whole.
3. 3Scatter the squash, onion wedges, whole grapes, and cherry tomatoes across the sheet pan. Nestle the smashed garlic and thyme sprigs among the vegetables.
4. 4Drizzle everything with olive oil, then season generously with salt and black pepper. Toss gently with your hands so the produce is evenly coated.
5. 5Nestle the chicken thighs skin-side up among the vegetables, making sure they have a little space so the skin renders properly. Season the tops of the chicken once more.
6. 6Roast on the middle rack for 30 to 35 minutes until the chicken skin is deep golden and the internal temperature reaches 165°F. The grapes should be blistered and jammy.
7. 7Remove the pan and immediately drizzle balsamic vinegar over the hot grapes and tomatoes so it sizzles and forms a light glaze.
8. 8Let the pan rest 5 minutes. Discard the thyme stems, then tear fresh basil leaves over the top.
9. 9Serve family-style straight from the sheet pan, spooning the roasted grapes, tomatoes, and squash juices over each portion of chicken.