Description
This Pan-Roasted Chicken with Grapes & Olives recipe combines succulent, crispy chicken thighs with the sweet burst of grapes and briny olives, enhanced by aromatic thyme and a flavorful cooking liquid. It’s an easy, elegant dish perfect for a weeknight dinner or entertaining guests.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Produce & Herbs
- 1 cup red or green grapes, halved
- ½ cup pitted green olives, sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh or dried thyme
- Fresh parsley, chopped (optional, for garnish)
Liquids
- ¼ cup flavorful cooking liquid (optional, e.g., chicken broth or white wine)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken later.
- Sear the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Season the chicken thighs generously with salt and pepper. Place chicken skin-side down in the hot skillet and cook for 5-7 minutes until the skin is golden brown and crisp.
- Cook onions and garlic: Flip the chicken over to the other side. Add the thinly sliced onions and minced garlic to the skillet, cooking for 3-4 minutes until the onions become soft and translucent.
- Add grapes, olives, and thyme: Stir in the halved grapes and sliced green olives. Sprinkle the thyme evenly over the contents in the skillet to infuse the flavors.
- Deglaze skillet: Pour in the cooking liquid (chicken broth or white wine), if using. Use a spatula to scrape the bottom of the skillet to loosen any browned bits, which add flavor to the dish.
- Roast in oven: Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
- Rest the chicken: Remove the skillet from the oven and let the chicken rest for 10 minutes. This helps retain the juices and enhances flavor.
- Garnish and serve: Garnish with freshly chopped parsley if desired, and serve the chicken warm alongside the flavorful grapes and olives.
Notes
- Use an oven-safe skillet such as cast iron for best results to easily transfer from stovetop to oven.
- Adjust salt and pepper seasoning to your taste preference before cooking.
- Cooking liquid is optional but recommended to add depth of flavor; white wine or chicken broth both work well.
- Resting the chicken after roasting is critical for juicy, tender meat.
- For a low-fat variation, remove the chicken skin before cooking but note it may reduce crispiness and flavor.
