Pan-Roasted Chicken with Grapes
Ingredients
-
4
pieces
chicken thighs, skin-on, bone-in
-
1
tablespoon
olive oil
-
1
clove
garlic, smashed
-
3
pieces
shallots, sliced lengthwise
-
1
tablespoon
balsamic vinegar
-
1
pound
seedless grapes (red), divided into small clusters
-
1
tablespoon
chopped rosemary
-
to taste
salt and pepper
Instructions
- Preheat the oven to 400°F.
- If making Ginger Whipped Sweet Potatoes, start them simmering in a pot.
- Heat olive oil in an oven-proof skillet over medium-high heat and add the smashed garlic to season the oil.
- Season the skin side of the chicken with salt and pepper, place it skin side down in the skillet, and sear until golden and crispy, about 6-7 minutes.
- Flip the chicken, season the other side with salt and pepper, and remove the garlic.
- Add the shallots around the chicken and drizzle with balsamic vinegar.
- Top with grape clusters and sprinkle with chopped rosemary.
- Transfer the skillet to the oven and roast for 20 minutes or until the internal temperature of the chicken reaches 170°F.
- Finish making the Ginger Whipped Sweet Potatoes while the chicken is baking.
- Once done, return the skillet to the stove to simmer briefly, then serve the chicken over the sweet potatoes with shallots and grapes, spooning pan juices over the top.
Nutrition Facts (estimated)
Servings
4
Calories
401
Total fat
25g
Total carbohydrates
23g
Total protein
22g
Sodium
399mg
Cholesterol
125mg
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