Dinner Recipes

Roasted Chicken and Grapes

Roasted Chicken and Grapes



Roasted Chicken and Grapes

Serves: 4


4 organic chicken thighs with skin and bones about 2 pounds excess fat trimmed
2 organic chicken breasts with skin and bones about 2 pounds excess fat trimmed
2 tablespoons Napa Valley organic olive oil divided
6 sprigs 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 Melissas organic shallots peeled and cut into eighths
1/2 cup white wine


Preheat oven to 450 Fahrenheit.

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.

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 to 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.