A beautiful Autumn dinner
If you have never roasted chicken with fresh fruit, this is the perfect recipe to try it out! The rustic elegance of this dish is only second to how easy it is to make – it takes under 10 minutes to get into the pan. Making everything in the same skillet means clean-up is a breeze. The flavor and texture combo of the crispy chicken, juicy seared grapes bursting with sweetness, the soft and mild roasted garlic, and the herby deliciousness of the fresh rosemary is a fragrant culinary delight! After giving this a try, if you embrace the idea of cooking fruit with chicken, please check out my recipes for peach chicken and mango-strawberry chicken.
The ingredients are straightforward, nothing fancy. I prefer chicken thighs for my chicken recipes; however, feel free to use chicken breast or cut-up whole chicken or chicken legs—no need to change the recipe to accommodate the switcheroo. Give the chicken a generous coating of salt and pepper. Take the chicken out of the fridge while getting organized, so it has a chance to warm up to room temp.
Fresh rosemary is a necessary ingredient; unfortunately, dried rosemary won’t work. The fresh rosemary adds flavor, aroma, color, and visual appeal. Three-inch long sprigs work the best. If necessary, cut longer sprigs in half.
Peeling the garlic is the only actual prep that needing effort. Use the flat edge of a knife to smash the cloves, and the peel practically falls off. An alternative to peeling garlic is to buy it pre-peeled in the grocery store; make sure you check out the freshness date. If you’re not a fan of garlic, feel free to use fewer cloves.
Red grapes add a beautiful autumn color. I always take advantage of in-season, on-sale produce. A few months ago, I bought a couple of pounds of red grapes. I used what I needed and froze the rest of the grapes in a couple of freezer bags. Grapes freeze and thaw beautifully and are perfect for this recipe.
Brown on stove, bake in oven
The first step is to brown the seasoned chicken in a large, oven-proof skillet in a couple of tablespoons of canola oil. Avoid using olive oil. It will smoke due to the high heat. (Check out Navigating Best Practices: Cooking with Oil for more info.) Remove the chicken from the pan onto a plate when it’s brown and crisp on both sides.
In the hot skillet, add the grapes, rosemary, and garlic. Let the grapes sear for a minute or two and return the chicken to the pan. Drizzle with a bit of olive oil and place in the preheated oven for about 25 minutes.
Let the chicken rest for ten minutes before serving. Enjoy! Pan-roasted chicken is baked with red grapes, fresh rosemary and garlic cloves for a rustic yet elegant autumn dinner. Easy prep and easy clean-up make this a perfect weeknight dinner that is impressive enough to serve on special occasion.
One-Pan Roasted Chicken with Grapes, Garlic & RosemaryCourse: MainCuisine: California-inspiredDifficulty: Easy
Pan-roasted chicken is baked with red grapes, fresh rosemary and garlic cloves for a rustic yet elegant autumn dinner. Easy prep and easy clean-up make this a perfect weeknight dinner that is impressive enough to serve on a special occasion.
6-8 boneless, skinless chicken thighs
2 tablespoons canola oil
1 medium bunch red seedless grapes (about 2 cups)
1 large garlic head, separated and cloves peeled (15 to 20 cloves)
6 sprigs of fresh rosemary
2 tablespoons Olive oil – for drizzling
Salt & pepper – for seasoning
- Prep: Set out chicken to take the chill off. Preheat oven to 400°F. Peel the garlic cloves. Rinse and de-stem the grapes. Rinse the rosemary, and if necessary, cut sprigs in half.
- Season chicken pieces with salt and pepper. Heat 2 tablespoons oil in a large oven-proof skillet over high. Add chicken and cook until skin is browned and crisp, about 5 minutes on each side. Remove from heat, and transfer chicken to a plate. Add grapes, garlic cloves, and rosemary to skillet, stirring and scraping up any browned bits. Return chicken pieces to the skillet, skin sides up, nestling between and atop grapes. Drizzle with olive oil.
- Roast in preheated oven for 22 to 25 minutes (internal temp of 165°F.) Let chicken rest for 10 minutes; sprinkle with black pepper.
- Chicken: Chicken breast, cut-up whole chicken, and drumsticks will all work in this recipe