t may sound like a strange combination, but chicken, grapes and onions really taste great together. This is an easy recipe and while cooking chicken with the bones and skin takes some extra time, it’s worth it because the meat is juicier. You can remove the skin after cooking if you like, but hardly any fat is still on it after trimming and cooking. Our meat cutters can trim the excess fat for you, if you like. As an easy side dish, lightly toss some asparagus with olive oil and kosher salt and roast in a separate pan in the same oven during the last ten minutes.

Ingredients:

• 4 Rosie Organic chicken thighs with skin and bones (about 2 pounds), excess fat trimmed
• 2 Rosie Organic chicken breasts with skin and bones (about 2 pounds), excess fat trimmed
• 2 tablespoons Napa Valley organic olive oil, divided
• 6 sprigs Bon Appétit organic thyme, plus 4 teaspoons minced
• 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• 1 pound red seedless grapes, preferably organic, stems removed
• 1 small red onion, peeled and cut into eighths
• 6 ounces (2 bags) Melissa’s organic shallots, peeled and cut into eighths
• 1/2 cup white wine

Instructions:


1. Preheat oven to 450° Fahrenheit.

2. Place chicken to a bowl and drizzle with one tablespoon olive oil; toss to coat. Arrange chicken on a large rimmed baking pan and place one thyme sprig under the skin of each piece. Season tops with salt and pepper.

3. Combine grapes, onion, shallots, minced thyme and remaining tablespoon olive oil in the bowl and toss to combine. Transfer to the baking pan. Pour wine around the chicken and grapes. Bake on the middle rack for 35-40 minutes, until the internal temperature of the thickest part of the largest piece reads 165° Fahrenheit on an instant read thermometer. Transfer chicken pieces to a serving plate and use a slotted spoon to remove grapes, shallots and onions. Transfer juices to a gravy separator and pour fat-free portion of the gravy over the chicken.