Grape & Rosemary Chicken

Roasting chicken with fruit is a beloved Mediterranean habit that turns weeknight dinner into something special. Here, juicy red grapes blister beside crispy-skinned thighs and fragrant rosemary in one skillet, finishing with a bright squeeze of lemon.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 445 cal
• 32g protein
• 14g carbs
• 29g fat

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Ingredients

• 2 lb bone-in skin-on chicken thighs
• 2 cups red seedless grapes
• 4 fresh rosemary sprigs
• 4 garlic cloves
• 1 large shallot
• 2 tbsp olive oil
• 1 lemon
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. 1Pat the chicken thighs very dry and season both sides liberally with salt and pepper. Let them rest uncovered for 10 minutes so the skin dries further for better crisping.
2. 2Halve the shallot and slice it thinly. Smash the garlic cloves. Zest the lemon, then cut it into wedges. Strip the leaves from two rosemary sprigs and roughly chop them.
3. 3Heat olive oil in a large cast-iron or oven-safe skillet over medium-high heat until hot. Place the chicken skin-side down and cook undisturbed until the skin is deep golden and crisp, 6 to 8 minutes.
4. 4Flip the chicken and scatter the shallot, smashed garlic, whole grapes, and remaining rosemary sprigs the pieces. Nestle everything so the grapes sit in the rendered fat.
5. 5Transfer the skillet to a 425°F oven. Roast until the chicken reaches 175°F at the bone and the grapes are blistered and collapsing, 18 to 22 minutes.
6. 6Remove the skillet and squeeze fresh lemon juice over the chicken and grapes. Sprinkle the lemon zest and chopped rosemary leaves across the top.
7. 7Let the chicken rest in the pan for 5 minutes so the juices settle and the grapes release more sweet liquid into the sauce.
8. 8Transfer chicken and grapes to a platter, spoon the pan juices over everything, finish with chopped parsley, and serve with extra lemon wedges on the side.