Sheet Pan Chicken with Shallots and Grapes
Serves 4
Ingredients
- 2½ to 3 Lbs bone-in, skin on chicken thighs patted dry
- 3 Tbsp olive oil
- 2 Garlic cloves, finely chopped
- Kosher salt
- Black pepper
- 6 Medium to large shallots, peeled and quartered root to stem
- 8 Oz seedless red or green grapes, or a combination of both, broken into small clusters on the vine
- 4-5 Sprigs of thyme
- 2 Teaspoons finely chopped thyme
- Flakey salt, for serving
Shopping List
- Bone-in, skin on chicken thighs
- Garlic cloves
- Shallots
- Seedless red or green grapes
- Sprigs of thyme
- Flakey salt
Instructions
- Heat the oven to 425°. In a large bowl, toss together the chicken with 1 tablespoon olive oil and garlic. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining 2 tablespoons of olive oil and season well with salt.
- Nestle the chicken skin side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes begin to soften and caramelize around the edges of the pan.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.