Description
This Pan-Roasted Chicken with Grapes & Olives recipe combines tender, crispy chicken thighs with the sweet burst of grapes and the savory depth of green olives. Cooked in a skillet and finished in the oven, it makes for a flavorful and elegant meal perfect for any occasion.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Produce & Aromatics
- 1 cup red or green grapes, halved
- ½ cup pitted green olives, sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh or dried thyme
- Fresh parsley, chopped (optional, for garnish)
Liquids
- ¼ cup flavorful cooking liquid (optional, e.g., chicken broth or white wine)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken.
- Brown Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Season the chicken thighs with salt and pepper. Place them skin-side down in the skillet and cook for 5-7 minutes until the skin turns golden brown and crisp.
- Sauté Aromatics: Flip the chicken thighs over. Add the thinly sliced onions and minced garlic to the pan and cook for 3-4 minutes until the onions soften and become translucent.
- Add Grapes & Olives: Stir in the halved grapes and sliced green olives. Sprinkle the thyme evenly over the ingredients in the skillet.
- Deglaze Pan: Pour in the optional cooking liquid (such as chicken broth or white wine), scraping the bottom of the pan to loosen any browned bits and add flavor.
- Roast Chicken: Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest: Remove the skillet from the oven and let the chicken rest for 10 minutes to allow the juices to redistribute.
- Garnish & Serve: Garnish with fresh chopped parsley if desired and serve the chicken warm alongside the roasted grapes and olives for a delicious meal.
Notes
- Use bone-in, skin-on chicken thighs for the best texture and flavor.
- If you prefer, use either red or green grapes based on your sweetness preference.
- The cooking liquid is optional but adds great depth; chicken broth or white wine both work well.
- Ensure the chicken reaches 165°F internally for safe consumption.
- Letting the chicken rest helps keep it juicy and tender.
