Rosemary Chicken with Roasted Grapes and shallots, served over Whipped Ginger Sweet Potatoes – a simple, easy, fall-inspired skillet dinner that can be made in 30 minutes!
Here’s a simple recipe that bridges the gap between summer and fall. Rosemary Chicken with Roasted Grapes and Shallots. Chicken thighs are pan-seared in a skillet until golden and crispy, then roasted in the oven along with grapes and shallots.
While it’s roasting, make the quick and easy Whipped Ginger Sweet Potatoes which becomes a silky delicious base for the chicken. Nestle the roasted chicken, grapes and shallots over the luscious sweet potatoes and spoon the flavorful pan juices over top… and voila! Dinner is ready!
Here I’ve used a seedless variety of grapes, called Thomcord grapes, which are a hybrid of Thompson and Concord grapes. They turned out amazing, their flavor intensifying after being roasted.
I love incorporating fruit into savory dishes like this.
Perhaps it’s because I once read that fruit is energetically the most “spiritual” food we can put into our bodies. I have no idea where this came from, or actually what this really means, but something feels true about this. When I eat fruit, it feels clean and light and energizing and joyful.
So I go with it. 😉
Once the chicken is seared, place the skillet in the oven, topped with the grapes and shallots and bake until the chicken is cooked through.
The delicious pan juices that accumulate in the bottom of the skillet after being baking are spooned over the crispy chicken and roasted grapes, and hopefully the Ginger Whipped Sweet Potatoes … and the whole thing turns out quite lovely.
A delicious recipe for Rosemary Chicken Thighs with Roasted Grapes! Chicken is pan seared in skillet, for crispy skin, then baked in the oven with grapes and shallots. A fast and simple weeknight dinner. #rosemarychicken #skilletchicken #bakedchicken #roastedgrapes #chicken #chickenthighs
- 1 tablespoon olive oil
- 1 garlic clove, smashed
- 4 chicken thighs, skin-on, bone-in
- salt and pepper to taste
- 3 fat shallots, sliced lengthwise
- 1 tablespoon balsamic vinegar ( sherry vinegar, or apple cider vinegar, or any flavorful complementary vinegar)
- 1 lb seedless grapes ( red), divided into small clusters
- 1 tablespoon chopped rosemary
Serve with Ginger Whipped Sweet Potatoes
Preheat oven to 400F
If making the Ginger Whipped Sweet Potatoes, get them simmering in a pot.
Heat oil in an oven-proof skillet over medium high heat. Add smashed garlic clove and swirl, to season the oil. Season the skin side of the chicken generously, with salt and pepper, and place skin side down in hot skillet. Season the other side of chicken with salt and pepper, and remove the garlic. Sear skin side until golden and crispy, 6-7 minutes, turning heat to medium. Flip. Place the shallots between the chicken and drizzle with the vinegar. Top with the grape clusters, nestling between and around the chicken. Sprinkle with rosemary and place in the oven for 20 minutes or until internal temp reaches 170F.
While it’s baking, finish making the ginger whipped sweet potatoes.
When chicken seems done, place skillet back the stove and bring it to a quick simmer (just to make sure juices are cooked.) Spoon the whipped sweet potatoes onto plates, top with crispy chicken and divide shallots and grapes among the plates. Spoon some flavorful pan sauce over everything.
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