35 minutes
A delightful sheet-pan dish featuring crispy chicken thighs with caramelized shallots and grapes.
Bone-In, Skin-On Chicken Thighs, patted dry
0 lb
tablespoons
Garlic Clove, finely chopped
each
Za'atar
tablespoons
to taste
to taste
Shallots, peeled and quartered root to stem
each
Seedless Grapes, broken into small clusters
0 oz
each
Thyme, finely chopped
teaspoons
Flaky Sea Salt
to taste
1. Preheat the Oven
Begin by preheating your oven to 425 degrees. This high temperature will help the chicken skin become beautifully crispy while the shallots and grapes caramelize.
2. Prepare Chicken
In a large bowl, combine the chicken thighs with 1 tablespoon of olive oil, the finely chopped garlic, and za’atar if you’re using it. Season generously with kosher salt and black pepper, ensuring the chicken is well-coated with the mixture. This step is crucial as the oil and seasoning will infuse the chicken with flavor and help it roast to perfection.
3. Prepare Shallots and Grapes
On a sheet pan, arrange the quartered shallots and grape clusters. Drizzle them with the remaining 2 tablespoons of olive oil, and season lightly with salt. Toss them gently to ensure they’re evenly coated in the oil, which will help them roast and caramelize beautifully.
4. Arrange Chicken and Vegetables
Nestle the chicken thighs skin-side up between the shallots and grapes on the sheet pan. Tuck the thyme sprigs around the chicken and vegetables. By placing the chicken in this manner, you ensure that it cooks evenly while the shallots and grapes soften and caramelize around it.
5. Roast Chicken and Vegetables
Roast in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the shallots and grapes are tender and slightly caramelized.
6. Crisp Chicken Skin
Once the chicken is done roasting, turn your oven to broil and move the rack to just below the broiler. Remove the thyme sprigs from the sheet pan. Broil the chicken for 1 to 2 minutes, watching closely, until the skin is crispy and golden.
7. Finish and Serve
Finish by scattering the finely chopped thyme over the chicken and vegetables. Sprinkle with flaky sea salt just before serving to add a final touch of flavor and crunch.
Stick with chicken thighs and shallots, but use pitted cherries as the fruit. Drizzle with balsamic vinegar before roasting.
Substitute chicken thighs with duck legs and use sliced fennel and apples in place of shallots and grapes. Finish with a splash of apple cider vinegar.
Swap out the grapes for a mix of olives and cherry tomatoes. Use a blend of Mediterranean herbs such as oregano, thyme, and rosemary. Finish the dish with a drizzle of balsamic reduction and a sprinkle of feta cheese.
Instead of grapes, try using figs or apricots, which will complement the shallots beautifully. Cook the chicken with a splash of white wine and add a sprig of tarragon. Serve with a side of creamy Dijon mustard sauce.
Use a combination of sun-dried tomatoes and capers instead of grapes. Season with a blend of Italian herbs such as basil, oregano, and marjoram. Stir in a handful of toasted pine nuts for a nutty crunch.
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