Ingredients
1 Tbsp olive oil
1 garlic clove, smashed
4 chicken thighs (skin-on, bone-in)
Salt and pepper, to taste
3 fat shallots, sliced lengthwise
1 Tbsp balsamic vinegar (or sherry or apple cider vinegar)
1 lb seedless red grapes, divided into small clusters
1 Tbsp chopped rosemary
Optional side: Ginger Whipped Sweet Potatoes for serving
Instructions
- Prep: Preheat oven to 400°F (204°C). If making sweet potatoes, start simmering them now.
- Sear chicken: Heat oil in ovenproof skillet. Add smashed garlic to flavor oil. Season chicken skin with salt and pepper, place skin-side down, and sear until golden and crispy (6–7 minutes). Remove garlic, flip chicken, and season other side.
- Add shallots, grapes, herbs: Nestle shallots between chicken. Drizzle with vinegar, scatter grapes, and sprinkle rosemary. Transfer skillet to oven and roast ~20 minutes, until chicken reaches 170°F (77°C).
- Finish: Return skillet to stovetop, simmer briefly to meld flavors and reduce liquid.
- Serve: Plate with whipped sweet potatoes or desired sides, spooning pan juices over top.
Notes
- Best made with seedless red grapes for concentrated sweetness.
- Cast iron skillets work best for stovetop-to-oven cooking.
- Fresh rosemary is ideal—use half the amount if using dried.
- Dish is naturally dairy-free; pair with suitable sides if needed.
- Double the recipe by using two skillets or baking dishes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Roasting
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 chicken thigh with grapes and shallots
- Calories: 360
- Sugar: 8g
- Sodium: 410mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 110mg
