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Roasted Chicken with Grapes |

Pan-Roasted Chicken Thighs with Grapes and Rosemary

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These pan-roasted chicken thighs nestled amongst grapes are the perfect way to celebrate fall.  This simple and rustic dish comes together in under 30 minutes.


  • 4 chicken thighs, skin-on, bone-in
  • Kosher salt
  • Black pepper
  • 1 tablespoon olive oil
  • 2 large shallots, sliced thinly crosswise
  • ½ cup water
  • ½ cup balsamic vinegar
  • About 1 pound of seedless grapes, divided into smaller clusters
  • About 1 tablespoon chopped fresh rosemary plus a few sprigs for garnish


1. Preheat the oven to 400° Fahrenheit.

2. Pat the chicken thighs dry and season both sides generously with salt and pepper.

3. Heat a large oven-safe skillet (such as cast iron) over medium heat. Add the olive oil and warm until shimmering.

4. Add the chicken to the skillet, skin side down. Sear on both sides until well browned, about 5 minutes per side. Remove the chicken from the pan.

5. Add the shallots and cook until softened and fragrant, about 3 minutes. Lower the heat and add in the water and balsamic vinegar. Stir and cook for a minute to combine.  Remove from the heat.

6. Add the chicken thighs back to the pan, skin side up. Nestle the grape clusters around the chicken. Sprinkle with the rosemary.  Place the pan in the oven and roast until the internal temperature reaches 170-175°F.

7. Remove the pan from the oven and rest for 5 minutes. Serve the chicken and grapes with the sauce drizzled over top and fresh rosemary sprigs for garnish.


VARIATION:  Sprinkle about 5 ounces of crumbled blue cheese over the chicken when you remove the pan from the oven. Delicious!