Description
This Pan-Roasted Chicken with Grapes & Olives recipe offers a delightful Mediterranean-inspired main course featuring golden, crispy chicken thighs paired with sweet grapes and briny olives. The combination of fresh herbs, balsamic vinegar, and a splash of white wine creates a rich, flavorful sauce that perfectly complements the tender meat. This one-skillet meal is easy to prepare and ideal for a sophisticated yet approachable dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Vegetables & Aromatics
- 1 cup seedless red grapes
- 1/2 cup green olives (such as Castelvetrano)
- 1 small red onion, sliced
- 2 cloves garlic, smashed
Liquids & Herbs
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh rosemary or thyme leaves
Instructions
- Preheat Oven: Preheat the oven to 400°F to prepare for roasting the chicken.
- Season Chicken: Pat the chicken thighs dry to ensure crisp skin, then season both sides evenly with salt, black pepper, garlic powder, and dried thyme.
- Sear Chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Place the chicken skin-side down and sear for 5–6 minutes until the skin is golden brown and crisp. Flip the chicken and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Fruit: Reduce the heat to medium in the same skillet and add the sliced red onion, smashed garlic cloves, grapes, and green olives. Cook for 2–3 minutes, stirring occasionally, to soften the vegetables and release their flavors.
- Deglaze Pan: Pour in the dry white wine or chicken broth, scraping up any browned bits stuck to the bottom of the pan to incorporate flavorful fond into the sauce.
- Add Vinegar and Herbs: Stir in the balsamic vinegar and fresh rosemary or thyme leaves, blending the flavors together.
- Roast Chicken: Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the sauce. Transfer the skillet to the preheated oven and roast for 20–25 minutes until the chicken reaches an internal temperature of 165°F.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Serve warm, spooning the grape and olive sauce over the chicken.
Notes
- Use a mix of red and green grapes for a visually appealing dish with enhanced sweetness.
- Serve with crusty bread or creamy mashed potatoes to soak up the flavorful pan juices.
- Ensure the chicken reaches the safe internal temperature of 165°F before serving.
